I cooked down local fresh rhubarb from Fat Boy Produce with lemon juice and sugar to make the homemade jam. Then, I infused the jam in Uncle Val’s Botanical Gin overnight, strained it the next day, and rebottled the gin.
To build the drink, pour the infused gin into a collins glass, then top it with seltzer, a spoonful of rhubarb jam, and housemade lemon bitters. [box]
Note from the Chef
For the home bartender, I suggest using a jar of rhubarb jam (Blackberry Farm makes one I saw at Whole Foods—or try a gourmet store). Warm jam a bit on the stove to loosen and then add to half a bottle of Uncle Val’s. Let sit overnight, then proceed as above. [/box]