Velveteen Rabbit co-owner Pamela Dylag showed us how to make the perfect spring cocktail. Inspired by her friend and florist Victoria Hogan and her dog Rhubarb, the Tootie and Rhuby gin sour is fruity and refreshing, but not too sweet. An unexpected ingredient used in the cocktail is 80-proof rhubarb spirit (found at Total Wine), not liqueur, which is a great balance of sweet and a little spicy. So get your shakers, get your triceps and prepare to impress. If you have weak arms you can get this perfect potion from Pamela herself for $10.
- 1.5 ounces of Beefeater gin
- 3/4 ounce of rhubarb spirit
- 3/4 ounce of fresh lemon juice (make sure you double strain to get rid of the pulp)
- 3/4 ounce of salted strawberry syrup (boil equal parts water, sugar and strawberries with salt to taste)
- 1/2 ounce of egg whites
- 1 basil leaf
- black pepper
Mix the gin, Rhubarb spirit, lemon juice, strawberry syrup and egg whites in a cocktail shaker and dry shake (shake without ice). Add ice, and then shake again until shaker is frosty. Strain with a hawthorne strainer into a coupe glass. Add some fresh-cracked pepper on top, and drink.