edible Vancouver magazine
Banner
spacer
instagramtwitterfacebookpinterest
spacer
spacer
View the latest Digital Edition
eci-full-logo
Rhuby Tom
  • 1 stalk of spring rhubarb, chopped into 1-inch pieces
  • 1 cube brown sugar
  • 1/2 tsp ground cardamom
  • juice of one tangelo (or orange)
  • crack of black pepper
  • 2 oz (60mL) Yaletown Gin
  • 4 oz (120mL) good quality tonic water
  • ribbon of tangelo zest, to garnish

Place the rhubarb, brown sugar, cardamom, tangelo juice, and pepper in a shaker or Mason jar. Muddle until well pummelled. Add gin and fill with ice. Cover and shake with vigour until your arm aches a little. Strain into a glass. Fill with ice. Top with tonic. Garnish with a ribbon of tangelo zest. Sip.

Photo & Recipe: Kristy Gardner - SheEats.ca

 
Banner
This e-mail address is being protected from spambots. You need JavaScript enabled to view it • 604-215-1758 • 1038 East 11th Avenue • Vancouver BC V5T 2G2
 

instagramtwitterfacebookpinterestrss


 This site cultivated and grown by Edible Communities®, Inc.
© Edible Communities, Inc. All rights reserved