Kara Newman, author of Spice & Ice, invited me to a Virtual Cocktail Party. First off, credit to her for being innovative, but more so than that, I was excited to be a part of her online cocktail party. A few months after starting Girly Drinks, I hunted (for a lack of a better term) Kara down to seek her advice in how to enter into the cocktail blogging world. Not only is Kara a great writer and enthusiastic cocktailer, she was also extremely helpful in leading me to a number of cocktail resources.

I received a copy of Kara’s book last week and immediately found the recipe that I wanted to make: The Rhubarb Cooler. Turns out, rhubarb is ridicuously hard to find in the winter. Perhaps that’s why Kara placed this recipe in the “Spring” section of her book, but I was set on making a rhubarb cocktail.

Luckily, I found rhubarb yesterday and promptly set out to make the Rhubarb cooler this morning. I mean afternoon.

Rhubarb Cooler Recipe:

• 1.5 Oz Gin
  

  Rhubarb Cooler Cocktail

• 1 Oz Domaine De Canton Ginger Liqueur
• I Oz Rhubarb Puree
• 1 Mint Sprig (garnish)

Vigorously shake together the gin, ginger liqueur, and rhubarb puree over ice, until frothy. strain into a martini glass and garnish with mint.

Rhubarb Puree Recipe:

1.5 cups 1 inch pieces rhubarb (apx 1.5 stalks of rhubarb, based on size)

Puree rhubarb in a blender and strain outthe sediment through cheesecloth.

I used New Amsterdam for the Gin, but I tested the recipe out with Hendrick’s on the second try. The New Amsterdam version was smooth as far as the gin taste and let the ginger and rhubarb stand out more, but the Hendrick’s blend had a nice kick. I may be partial to Hendrick’s gin in general, but the next time I make the Rhubarb cooler, that’s the gin I’ll use.

I love the taste of rhubarb, but if you don’t, or if you can’t find it when it’s out of season, you could try substituting strawberry for the puree. You’ll still get some of the kick from the ginger liqueur, and you can also add muddled ginger to the blend (during the shaking stage).

I also had to add a dash of simple syrup to the rhubarb – while I was pureeing it – to speed up the process. You could also add a bit of gin instead of simple syrup, but if the rhubarb had been fresh, I don’t think anything would have been required.

Preserving and Freezing Rhubarb:

According to the farmers market around my house, you can freeze rhubarb for up to 9 months. If you find rhubarb and want to enjoy it later, clean the stalks and cut into desired length (.5 to 1 inch pieces are perfect for sauces and purees), then store in an airtight container or freezer bag.

Spice & Ice

The Rhubarb Cooler wasn’t the spiciest of cocktails from Kara’s book, so if heat is your thing, don’t be put off by my pick. I’m still set on making a Gin and Tonic with Spiced Ice from Spice & Ice (Saffron and habanero pepper ice), and cocktails like the Cajun Martini (jalapeno infused vodka) or Lemon Pepper Martini (jalapeno infused vodka, Blueberry vodka, lemonade) are high on my list as well.

For more recipes and information about Spice & Ice, visit Kara’s blog or follow her on twitter @karanewman.

• Tweet