Spiked Rhubarb Soda
When we were in Copenhagen, Jud tried to order a soda, but we were at a very swanky restaurant - and, as I’m sure you know, swanky restaurants don’t have “soda.” Luckily the waiter recognized that a 12 year old boy was just looking for something more fun than water. So he suggested their “rhubarb soda” that they make sometimes. Jud was in - he loves rhubarb. And I turns out I loved this soda. We all did. As soon as we got home I figured out how to make it ourselves!
It’s fabulous without gin (that’s what inspired it) but even better with a good gin. I’ve had so many people tell me how much they hate gin when I tell them that’s what I drink. I’ve realized it’s because there is SO MUCH gin out there.
Here are my picks and my advice on drinking gin:
Don’t start with an exotic flavor profile, choose a gin you’ve heard of before.
Read labels and know what the herbs and flavorings in the gin are. If you don’t like black licorice, don’t get one with anise. If you like things that taste floral, look for gins infused with florals.
The top three most popular are Tanqueray, Hendricks, and Sapphire. Tanqueray is the most evenly balanced with a little anise; Hendricks leans toward cucumber and floral flavors; while Sapphire is very herbal. Tanqueray is my personal favorite, but Hendricks is a popular starting place.
The first time you try gin, mix it with tonic water or soda. A martini is not the place to start if you aren’t sure you like gin.
Spiked Rhubarb Soda
1 tablespoon Rhubarb Syrup
2 ounces gin (Hendricks or something floral)
4 ounces soda water
In a cocktail shaker filled with ice, shake together Rhubarb Syrup and gin. Pour all of the ingredients (including the ice) into a highball glass. Top with soda water.
