Let the games begin. First up, the Dirty Rhubardtini!
- 2 1/2 oz Hendrick’s Gin
- Splash of dry vermouth
- Fresh strawberry for garnish
- 2 oz of Rhubarb syrup
Rhubarb Syrup (makes a few cups)
- 4 stalks of rhubard
- 1 stick of cinnamon
- 6 oz agave nectar
Rhubard syrup (you can use this for multiple drinks): Cut up 4 rhubarb stocks into 2 inch chunks. Add them to a pot with a cinnamon stick. Cover them with water and bring to boil. Let the pot simmer for 3-4 minutes. Strain the mixture through cheesecloth into a pitcher. Let the mixture cool in the refrigerator, you should have around 2 cups.
Once the mixture cools stir in half a cup of agave syrup, or to taste.
The drink: Place a martini glass into the freezer for a few minutes. Combine the gin and strained rhubarb syrup in a cocktail shaker with several ice cubes. Add a splash of dry vermouth to the chilled martini glass, swirl and discard the excess. Shake the cocktail shaker a few times then strain into the chilled martini glass. Garnish with a fresh slice of strawberry.