Every year around this time I feel myself yearning for warmer weather—and then it happens! Suddenly, all the good seating along the Rhine promende are filled and the beer gardens are fully booked. Myself, and my fellow Dusseldorf residences, can’t wait to spend time in the sun. Spring is also the time when some of my favorite fruits and veggies are in season! White asparagus, strawberries and rhubarb are plentiful at the markets and on menus throughout the city.
Rhubarb always reminds me of my childhood, when my grandmother cooked the stalks with a lot of sugar to make a pie or great dessert. Of course I always ready to help— especially with the tasting! Because of memories like this, I was even more excited when I found rhubarb on the Breidenbacher Hof’s cocktail menu! The Rhubot, created by our lovely Bar Manager Ewald, is a light, refreshing tingly springtime treat.
To share this wonderful libation with you, I persuaded Ewald to reveal the recipe. This is definitely a recipe worth preparing with friends!
5 cl Botanist Gin
2 cl Rhubarb syrup
3 cl Rhubarb juice
1 cl Lime juice
1 Dash Eggwhite
Champagne to fill
Let’s get to the preparation:
First, put all the ingredients, except for the Champagne, into a shaker and mix it with 4-5 ice cubes. Now, pour the mix into a glass, careful to strain out the ice. I would recommend a Martini glass as it looks the most impressive.
Finally, top the mixture off with the Champagne and garnish it with a basil leaf. Done! Ready to toast and enjoy. I wish you a lot of fun trying and impressing your guests.