from September 2015 Charlotte
Photo by Anna Naphtali

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.

recipe heading-plus-icon

  • 2 ounces infused Uncle Val’s gin
  • Splash seltzer water
  • 1 spoonful of rhubarb jam
  • 2 dashes lemon bitters
  • Lemon wheel for garnish
  1. 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.


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.

  • From Brian Lorusso of Dogwood Southern Table and Bar, Charlotte, North Carolina

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