Robin on the Bay
Where possible, we create bespoke cocktail recipes for restaurants, and bars that we work with. We get asked to produce drinks that cover a wide range of criteria – from specific flavors, for different seasons, or sometimes including certain words or descriptions.
As such, the Lakehouse in Bay Shore asked us to come up with a new cocktail to celebrate their re-opening in new premises right on the Great South Bay. They wanted it to be called Robin on the Bay. To us “bay” reminds us of the summer, and long icy drinks. We had just been given some fresh Rhubarb to play with by a keen gardening family member (thanks Don!) and decided to use fresh Bay leaves along with it…
Here’s the final recipe for Robin on the Bay:
1½ oz Sir Robin of Locksley® Gin
¾ oz Rhubarb Shrub
2 Bar Spoons Bay Leaf Syrup
2 Bar Spoons Aperol
3 oz Soda
Stir the Gin, shrub, syrup, and Aperol over ice. Strain into a rocks glass with ice (large sphere or cube if possible) and top with the Soda. Garnish with 2 fresh Bay leaves.
For the Rhubarb Shrub:
Put 2 cups of fresh chopped Rhubarb in a non-reactive bowl. Add enough sugar to cover, and stir. Let the mixture sit for 2 to 3 days stirring occasionally. The liquid should take on a slightly pink hue. Strain, and add ¼ cup of white wine vinegar. Keep refrigerated an use within 1 month.
For the Bay Leaf Syrup:
¼ cup sugar
¼ cup water
8-10 fresh Bay leaves
Break or cut up the Bay leaves, and put them in a pan with sugar & water. Bring to a boil. Reduce heat and simmer until the sugar is dissolved. Remove from heat, and let stand for a few hours to infuse the Bay leaf flavor, before straining. Keep refrigerated an use within 1 month.