Today we're talking pink drinks.
What's the common stance on pink drinks these days? I know you shouldn't necessarily judge a beverage by its colour, but there must be a special form of categorization reserved for drinks that sizzle with the (faux) colour of an Australian sunburn.
Do you love to sip on a big, frosty strawberry daiquiri? Do you like your soda creamed and coloured a kissable tinge of ruby? Or do you reckon pink drinks are completely lame-assed in general?
I tend to think of daiquiris as my idea of sugar-coma hell. Rosé however, aka my sexy summer fling (our love will never die), is a whole other ball park. A bucket of barbecued prawns and a glass of crisp, blushing rosé is pretty high up there on the ever-expanding ream of dishes I would include on my last-supper-list.
This is a cocktail for the bitter lemons out there. The people who dig sourness over sweet. The colour isn't out of a bottle, it's a syrup collected from snap-fresh autumn rhubarb, mixed with a dry sparkling wine and cut through with this ingenious rhubarb bitters that I found in Camperdown Cellars in Darlinghurst. Have you tried flavoured bitters before? There are so many different sorts! I think all drinks in this house may be spiked with rhubarb bitters from now on. Fact.
So, the conclusion on pink drinks? Think we've found a winner.
Sparkling Rhubarb Royale
an original recipe
Makes a pitcher of cocktail
1 bunch fresh rhubarb, rinsed and chopped
1 1/2 cup water
3 tablespoons caster sugar
1 bottle dry sparkling wine (I used Chandon NV Brut) chilled
rhubarb bitters (Fee Brothers was the brand I found)
Place the chopped rhubarb and the water in a medium saucepan over medium heat. Place the lid on the saucepan and gently simmer until the rhubarb softens, stirring frequently so the fruit doesn't stick.
When the rhubarb is soft (about 10 minutes) strain the rhubarb over a bowl and reserve the syrup, (keep the stewed rhubarb in the fridge to have over your breakfast muesli!) Rinse the saucepan and return the strained syrup to the pan. Add the sugar one tablespoon at a time to your taste, it should be quite sweet like a cordial. Heat over a low heat and simmer until all the sugar has dissolved. Ta Da! Rhubarb cordial! Pour into a bottle and refrigerate until needed.
Pour the cordial and sparkling wine into a jug and stir. Pour into glasses while still frothy and top each glass with 3-4 drops of rhubarb bitters.
You did it, you won at pink drinks.