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Savoy's Spring Blush

Spring Blush.jpg

By Mixologist Michael Cecconi

For the rhubarb stock:

  • 1 lb. rhubarb, cleaned and sliced into 1-inch pieces
  • ½ lb. peeled, thinly sliced ginger

Place ginger and rhubarb in a pot then cover an inch over
with water. Bring to a boil, then reduce to simmer until roughly one-quarter of
the liquid is gone (around 20 minutes. Let cool, then strain out solids using a
fine metal strainer. Reserve extra stock in fridge or freezer.

For the drink (serves 1):

  • 1½ ounces gin
  • 1½ ounces rhubarb stock
  • ¾ ounce fresh lime juice
  • ¾ oz simple syrup
  • 2-4 dashes Regan’s Orange Bitters

Combine all ingredients in a mixing tin. Add ice, then shake
and strain into an ice-filled rocks glass.


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