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Embracing Spring at Spirit-Level X Oeuf


Cocktail bar

April is here! Time to pack away the thermals and brush off the winter blues. Spring invites us to embrace fresh flavours and ingredients that reflect the changing season. One such ingredient that perfectly captures the essence of spring is rhubarb. 

Rhubarb, with its tart flavour and vibrant pink hue, is a quintessential spring ingredient that lends itself to a variety of cocktails. If you are lucky enough to have an allotment full of the stuff, we would recommend making your own rhubarb liqueur. A simple way to saviour the flavours throughout the year.  

We will be serving a refreshing spritz made with our own rhubarb syrup at Oeuf in Hove on the 12th April. Still discussing the name, currently it is called the Rhububbly, but we are not sure this does justice to this sophisticated drink. If you fancy trying it out, book a table via our website. We will also be serving grazing platters full of fresh loveliness.  







Cocktail bar

Recipe for Rhubarb liqueur  

Ingredients: 

  • 300g fresh rhubarb, washed and chopped into small pieces 

  • 300g granulated sugar 

  • 150ml water 

  • 1 vanilla pod, split lengthwise (optional) 

  • 300ml vodka or gin 

 

You will need a large airtight jar or container that you can sterilise in hot dishwasher run or using boiling water.  


Instructions: 

  • Wash the rhubarb stalks thoroughly and chop them into small pieces. Make sure to remove any leaves, as they are toxic. 

  • Place the chopped rhubarb pieces into the jar or container. 

  • In a saucepan, combine the sugar and water over medium heat, until the sugar is completely dissolved, creating a simple syrup. 

  • If using, add the split vanilla pod to the syrup for additional flavour. 

  • Pour the warm simple syrup over the rhubarb in the glass jar. 

  • Seal the jar tightly and give it a gentle shake to ensure the rhubarb is fully coated in the syrup.  

  • Add the vodka or gin to the jar/ container. 

  • Seal the jar tightly and store it in a cool, dark place for at least 2 weeks to allow the flavours to fully develop. 

  • During this time, you can give the jar an occasional gentle shake to help the ingredients mingle. 

  • Strain the rhubarb out of the liquid with a fine sieve and pour into a clean bottle  

  • Your homemade rhubarb liqueur is ready to enjoy! It should keep of a couple of months... but it's unlikely.  

  • Serve chilled or over ice, or use it as a flavourful addition to cocktails, desserts.

 

 

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