July / Aug 2015
From Dan Clapson
Created by Dewey Noordhof, Brava Bistro, and served at this year’s Roots & Shoots celebration of spring at River Café.
1 oz. Eau Claire Parlour Gin
1 oz. rhubarb coulis (recipe below)
1/4 oz. honey syrup (recipe below)
1/4 oz. lemon juice
3 drops rhubarb bitters
Shake over ice and pour into a highball glass. Garnish with 1 t. Alberta Hutterite honey foam spooned onto the surface (recipe below).
To make the rhubarb coulis: put 2 c. chopped rhubarb, 1/2 c. sugar and 1/8 c. water into a saucepan over medium-low heat. Cook gently, covered, until just tender and juicy, about 20 minutes. Transfer 1 cup at a time to a blender or food processor and purée. Pour into a jar. Store in the fridge until ready to use.
Honey syrup: Heat 1 c. honey with 1 c. water until well combined. Don’t boil; cool before using.
Honey foam: add 1/2 c.+1T.+1t. warmed honey syrup to 1/2 sheet of gelatine and whip over ice.