The Perfect Party Spirit

The Higliner’s chef Raymond Mohan creates gin cocktails that are sure to wow your guests

Tibor’s Gimlet

1 ounce fresh lime juice
3/8 ounce sugar cane simple syrup
¾ ounce homemade rhubarb syrup
2 ounces London dry gin (we are using Beefeater)

This drink gets a medium shake. It is served over ice in a rocks glass. The glass has a sugar-crusted rim garnish and a lime wedge garnish. To make the simple syrup, just measure out equal parts in weight of raw sugar cane to hot water. Then, emersion-blend it.

To make the rhubarb syrup:

Toast one vanilla bean sliced open
Chop up 10-12 stalks of rhubarb
½ quart of hot water
½ quart of sugar

Let it cook down and boil until rhubarb is of an extremely soft consistency. Then, emersion-blend the entire concoction. This syrups consistency should fall between the lines of syrup and jam.