With its top notes of sweet peas and hay, plus an aromatic herbal base highlighted by spearmint, rosemary, thyme and hops, Seedlip’s nonalcoholic spirit Garden 108 pairs perfectly with grassy green tea and sweet-tart rhubarb syrup for this complex yet cooling summertime drink. The recipe makes plenty of rhubarb syrup, so gather your friends to share this spirit-free drink, or refrigerate the leftovers in a covered container to use later.
- For the rhubarb syrup:
- 1 large bunch rhubarb, trimmed and chopped
- 2 cups (16 fl. oz./500 ml) hot water
- 2 cups (1 lb./500 g) superfine sugar
- Juice of 1 lemon
2 oz. (60 ml) Seedlip Garden 108
- 4 oz. (120 ml) iced green tea
- 1 long, thin ribbon of rhubarb for garnish
In a large heatproof bowl, combine the chopped rhubarb and hot water. Lightly muddle the rhubarb and set aside at room temperature for 30 minutes. Strain the mixture through a fine-mesh sieve into a clean bowl. Add the sugar and lemon juice and stir until the sugar is melted. Use immediately or cover and refrigerate until ready to use.
To assemble a drink, pour the Seedlip Garden 108, iced green tea and 1/4 oz. (10 ml) of the rhubarb syrup into an ice-filled rocks glass. Garnish with the rhubarb ribbon and serve. Makes 1 drink.
Recipe courtesy of Seedlip