Emperor’s Garden

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.

Ingredients

• 1 cup thinly sliced rhubarb
• 1 cup sugar
• 5 Thai basil leaves; more for garnish
• 1 teaspoon seasoned rice wine vinegar
• 1 ½ ounces gin
• ¾ ounce lemon juice

• Nutritional Information

  • Nutritional analysis per serving (1 serving)

    917 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 206 grams carbohydrates; 2 grams dietary fiber; 201 grams sugars; 1 gram protein; 8 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 serving

Preparation

1. Make 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.
2. In 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.