Rhubarb Pimm’s Cup

“Pimm’s Cup a very popular drink among the English, made with Pimm’s Cup No. 1 — a gin-based infusion of herbs and quinine. Pimm’s cups, in my opinion, are a lot like a Bloody Mary, you can dress them up or down as much as you like and they are always pretty tasty, almost like a cocktail salad.” — Jordan Watson, Confederation Lounge, Hotel Macdonald

  • 2 oz Pimm’s Cup No. 1
  • 1 oz rhubarb ginger syrup

In a tall glass, add all ingredients over ice. Stir, then top with ginger ale, soda, lemonade or sparkling wine.

Rhubarb ginger syrup

Adapted from Scarborough Food Fair blog.

  • 6-8 stalks rhubarb (about 1 lb) cut into ½ inch pieces
  • 2 t grated fresh ginger
  • ½ c water
  • ¼ c sugar
  • 1 vanilla bean (or 2 t vanilla extract)
  • honey (optional)

Bring rhubarb, ginger and water to a boil. Add sugar and vanilla bean seeds and cook for 5-7 minutes until thickened and somewhat stringy. Taste. If too tart, add honey.

Remove from heat and push mixture through a fine mesh strainer to separate solids from the syrup. Makes about 1 cup syrup. Use the pulp for muffins or discard.