Ruby Rose Empress Fizz
Ruby Rose Empress Fizz
YIELD: 1 cocktail/ 3 cups rhubarb rose syrup
Prep time: 20 min
Cooking time: 20 min/ Chill 6hrs or more
Ingredients
Rhubarb Rose Syrup:
450-500g (approx 1 pound) red rhubarb
2 cups sugar
2 cups water
4 lemon peels
Pinch of dried rose petals (optional)
3 tsp of food grade rose water (can be found at any major grocery stores in the International baking aisle)
Candied Rhubarb Ribbons:
1/2 cup sugar
1/2 cup water
4 rhubarbs, peeled (use the rhubarb that you will be using to make the rhubarb syrup)
Poached Rhubarb:
1/2 cup sugar
1/2 cup water
2 tsp of food grade rose water
3-6 rhubarbs
Cocktail: (makes 1 drink):
1 large egg white
1 1/2 oz rhubarb rose syrup
1 1/4 oz Empress 1908 Gin (available at the LCBO)
1 oz fresh lemon juice
Crushed ice
Fentiman’s Rose Lemonade (available at Farm Boy)
Preparation
In this recipe I’ve given you the option of two different garnishes for this cocktail:
Rhubarb Ribbons:
Put sugar and water in a small saucepan and let boil until sugar has dissolved completely. Set aside to cool. Preheat the oven at 210˚F.
Rinse and trim rhubarb: discard leaves and trim ends. Peel the rhubarb with a vegetable peeler or with the back of a small knife and slowly pull down. Save the rest of the rhubarb for the rhubarb rose syrup.
Line a baking tray with parchment paper and lay ribbons on the tray making sure they are not touching. Brush the ribbons with the syrup. Pop tray in oven and cook for about 10-12 minutes. They will harden once they cool off.
Poached Rhubarb:
Rinse and trim rhubarb: discard leaves and trim ends.
Cut rhubarb into 2 inches/5 cm sticks.
Put sugar and water in a small saucepan and let boil until sugar has dissolved completely. Add rhubarb and cook for 1 minute. Remove from heat, stir in rose water and leave rhubarb in syrup as it cools. Keep in fridge until ready to assemble cocktail.
Rhubarb Rose Syrup:
The key to getting a bright red syrup is to have as much red rhubarb as possible.
Cut rhubarb into small pieces. In a large saucepan add rhubarb, sugar, water, lemon peels and a pinch of dried rose petals (optional).
Bring to a boil then reduce heat and let simmer for about 20 minutes or until rhubarb is cooked. Stir in rose water at the very end.
Strain rhubarb mixture through a fine mesh sieve letting it drain and cool on it’s own until it’s no longer hot. Place in fridge for at least 6 hrs or overnight. Transfer to an airtight container and keep in the fridge for up to 6 weeks.
Cocktail Method
Ruby Rose Empress Fizz:
Put egg white and 1 1/2 oz rhubarb rose syrup in a cocktail shaker; shake until frothy.
Add 1 1/4 oz empress gin, 1 oz fresh lemon juice, ice and stir with a cocktail mixing spoon until liquid is cold. Strain into a champagne coupe.
Top up with Fentiman’s Rose Lemonade.
Garnish with edible dried rose petals and candied rhubarb ribbon or poached rhubarb.
This cocktail was created for Empress 1908 Gin, a Canadian gin company from Victoria, British Columbia. The gin gets its indigo colour from the butterfly pea flower which is infused during the distilling process. When mixed with either citrus or quinine, the colour magically turns into a lavender pink/magenta hue. A truly unique gin that I’ve grown to love and appreciate. Cheers! Click here for more info.
