Jerry does not want to kiss hello, George does not want to pay for missing appointments, and Kramer puts up photos in the apartment lobby.
The idea was to make a rhubarb cocktail, no more, no less. We tried various methods to extract the rhubarb flavour and tartness; boiled syrups, cold infused syrups, muddling fresh rhubarb, and alcohol infusions were all attempted. We found that an infusion with alcohol works best, and that the floral and juniper notes of gin marry best with the rhubarb. The infusion has the added benefit of giving the liquor a warm pink hue. The constituents and proportions of a Bee’s Knees provide a backbone of the drink. Honey is an ideal sweetener and lemon provides a tartness that you expect from rhubarb. With a luscious pink colour and a finish that makes you pucker, The Kiss Hello seemed a fitting name.
What you need
- 2 oz. rhubarb infused London dry gin (see below)
- 0.75 oz. honey syrup
- 0.75 oz. lemon juice
- 1 bar spoon grenadine
- 1 cardamom pod
How it's made
Break and muddle cardamom pod in a bar tin. Add the remainder of ingredients and shake over ice. Double strain into a coup. No garnish.
Here's how to infuse some rhubarb in your gin: Fill a mason jar to the brim with diced fresh rhubarb. Add 3-4 pieces of shaved orange rind. Add gin until all the rhubarb is covered. Seal the jar and let infuse for 72 hours. Strain through a coffee filter into a sealable bottle. Keeps for about one month. After that the flavour remains acceptable for some time, but the colour fades.