It’s a misty, cold, March morning as I write this by a crackling fire.
Fortunately these photos are already beaming a bit of sunshine into my soul. Or perhaps that’s just the after burn of yesterday’s cocktails.
The images remind me that murky mornings, like yesterdays, can turn into glorious afternoons which flow into happy hour and the promise of a Friday evening cocktail.
I cooked some more Timperley rhubarb with sugar and vanilla. The vanilla scented soft fruit pieces went into the rhubarb and custard muffins for the Spring Fair.
The syrup was destined for a cocktail for me. Research tells me that I am not really allowed to call it a Rhubarb-tini as it only shares the same glass as a true martini.
To be frank it doesn’t even do that, since I smashed my martini glass last week making some of these.
I’d be no good as a cocktail waiter. I managed to coat the table and the floor with this one as I tried to pour it whilst looking through the viewfinder.
So this is my rhubarb and vanilla cocktail, very pink and quite girly.
As if to prove a point Ed and George went out to the garden to do ‘boys things’ whilst I snuck a snip of my Weekend medicine and tidied up the mess I made.
Rhubarb Cocktail
- 500g fresh chopped forced rhubarb
- 150g caster sugar
- 1 split vanilla pod
- Gin or vodka
- Vermouth
Put the chopped rhubarb in a shallow oven proof dish, sprinkle on the sugar and add the split vanilla pod. Cover with foil and bake at 180 degrees c for 30-40 minutes until tender. Cooking it this way keeps the pieces whole and stops it being stringy.
When it has cooled drain the juice into a jug and use the pieces of soft fruit for cakes, crumble or pie.
Half fill a cocktail shaker with ice, strain in about a shot of rhubarb syrup, add a shot of gin, or vodka if you don’t like gin.
Add a splash of vermouth, or lemon juice if you prefer things sour.
Shake it.
Shake it until the outside of the shaker has a coating of frost and your fingers freeze.
Strain into a girly glass and drink until nightfall…or you fall.
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thelittleloaf
March 24, 2012
Gorgeous gorgeous photos! It looks like it might be one of those sort of days today…I feel a rhubarb cocktail coming on… 🙂
thingswemake.co.uk
March 24, 2012
Did you…did you do it? Let me know if you try it some time!
Jueseppi B.
March 24, 2012
Reblogged this on The ObamaCrat.Com™ and commented:
I must confess, I’ve never evah had a Rhubarb Cocktail….but I will by days end. This comes from the blog: “Things we make”….check her out.
yourstrulyg
March 24, 2012
Your photography is BEAUTIFUL!
thingswemake.co.uk
March 24, 2012
Thank you, yours truly 🙂
mspatissiere
March 24, 2012
Reblogged this on mycolorfuldream.
bellacorea
March 24, 2012
They are beautifully done…
thingswemake.co.uk
March 24, 2012
Why thank you!
Sally
March 24, 2012
Fabulous post – love the story behind it.
thingswemake.co.uk
March 24, 2012
Thanks Sally…I wanted something summery and bright.
Kaitlyn
March 24, 2012
MMM sounds so delicious & refreshing. Love rhubarb
thingswemake.co.uk
March 24, 2012
This is definitely one for the sweet of tooth.
Rufus' Food and Spirits Guide
March 24, 2012
Ha, that’s why I make Katherine pour while I shoot. This looks great!
thingswemake.co.uk
March 24, 2012
It’s impossible! Especially if I my lens is zoomed in, I lose all sense of distance and pour stuff all over the place!
Naomi Baltuck
March 24, 2012
I can hardly wait to taste this. I have rhubarb in my garden, and I’m not afraid to use it!
thingswemake.co.uk
March 24, 2012
I hope you do and I hope you like it!
Naomi Baltuck
March 24, 2012
Oh, I’m sure I will. Thanks for sharing.
IshitaUnblogged
March 25, 2012
I am in love with your blog. I can’t wait to make all the things that you make (the food part!!!). Amazing photographs – and most importantly the mood is captured almost as if in motion! I wanted to leave a comment on your ABOUT page – but couldn’t. I’m using the same Inuit theme but would like a common header – right now I’ve put my logo in the side bar. Any suggestion?
I am relatively new and still building my food section – would love your feedback.
Look forward to reading (and seeing) your brilliant food making & anecdotes!
thingswemake.co.uk
March 25, 2012
Hi there, what a lovely comment, it’s really brightened my day, thank you!
I closed the comments on our About Us page as it was attracting a lot of spam, I have just opened it back up to see how it goes. To give you blog a custom logo/header take a look at this page that explains how I did it: https://thingswemake.wordpress.com/2011/01/27/wordpress-customisation/
Your blog is looking good, I love the hand drawn images and icons you have used. There are some fascinating insights into food. I think I would be tempted to shorten your blog titles a bit as the theme does not deal well with long blog titles.
Enjoy your blogging!
IshitaUnblogged
March 25, 2012
Thanks you very much… I will try to do it myself. In the meanwhile I have shortened the titles a bit – have a look! I have been thinking the same but somehow never made the changes as I thought a little bit of essence would be lost. But I agree the Creative essence should come first.
BTW, I forgot to mention – I love the wood & the background that forms most of your food shots…)))
Warmest Regards
Beep Pocock
March 28, 2012
Great recipe. Will have to make some this year with my new crop of rhubarb. http://www.growingrhubarb.net/