Emperor’s Garden

5.0(138)

On a warm spring night, the Emperor’s Garden, a rhubarb and gin cocktail spiked with Thai basil and seasoned rice vinegar (a condiment used to make sushi rice, flavored with sugar and salt), is a perfect way to celebrate spring and also to use up some of the rhubarb you bought at the green market.

by Melissa Clark

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Cocktails

Servings

1 serving

Total time

—

Calories / serving

917 kcal

Ingredients (6)

serves

1 cup thinly sliced rhubarbrhubarb
1 cup sugarsugar
5 Thai basil leaves; more for garnish
1 teaspoon seasoned rice wine vinegarvinegar
1 1/2 ounces gingin
3/4 ounce lemon juicelemon-juice

Instructions (2 steps)

01Make rhubarb simple syrup: Bring 1 cup water to a boil in a medium saucepan. Add rhubarb and sugar, and stir until sugar is dissolved. Remove from heat, cover and let stand for 1 hour. Reserve a selection of rhubarb slices as cocktail garnishes, then strain syrup and store chilled for up to 7 days.
02In a mixing glass, muddle the Thai basil leaves with the seasoned rice wine vinegar. Add gin, 1 ounce rhubarb simple syrup and lemon juice. Fill mixing glass 2/3 full of ice and shake vigorously. Using a fine mesh strainer, pour into a chilled cocktail glass. Garnish with a Thai basil leaf and a slice of reserved rhubarb.

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