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Epicurious
Gourmet

Rhubarb Collins

4.4

(2)

The tangy flavor of seasonal rhubarb complements the taste of gin surprisingly well. You can double the quantities for a bigger batch.

Cooks' Note

Cooks' notes:
Rhubarb syrup (without lime juice, gin, or Cointreau) can be made 1 day ahead and chilled, covered, or frozen 1 week.
Lime juice, gin, and Cointreau can be stirred into rhubarb syrup 4 hours ahead and chilled, covered.

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