{"href":"http://player.captivate.fm/services/oembed?url=http%3A%2F%2Fplayer.captivate.fm%2Fepisode%2Fc78027ef-b052-40e5-9a78-b1c79c802ced","version":"1.0","provider_name":"Captivate.FM","provider_url":"https://www.captivate.fm","width":600,"height":200,"type":"rich","html":"","title":"Beyond the Drink: Gaby Mlynarczyk\u2019s Rhubarb Strawberry \u201cPimms\u201d Cup (S6/Ep.06)","description":"Gaby has been making cocktails for more than twenty years at some of the world\u2019s best bars in the US and UK. Under her direction, her bars have won multiple accolades including \u201cBar of the Year,\u201d \u201cBest Culinary Cocktail Bar\u201d and \u201cBest Bar Team.\u201d In this episode, the UK native walks us through a conversation with a chef that led her to create this cocktail; blending her love of using culinary ingredients with molecular driven techniques behind the bar. These days, you can find Gaby mixing drinks at The Spare Room in The Hollywood Roosevelt Hotel. She is proud to support a nonprofit organization formed in LA during the pandemic called No Us Without You. Enjoy this episode as we go Beyond the Drink\u2026 with Gaby Mlynarczyk. (cocktail recipe below)\n\nRhubarb Strawberry \u201cPimms\u201d Cup\nBARTENDER\u2019S NOTE: The recipe below is a large format recipe that will make approximately 15 cocktails. The liquid amounts you will hear in this episode are slightly larger than what you see below and will make closer to 20 cocktails. All ingredients and techniques remain the same.\u00a0\n\u00a0\n1 bottle gin (750mL), such as Fords\n2 bottles Martini Bianco Vermouth (750 mL)\n3/4 cup simple syrup (1:1 ratio sugar to hot water; cool before using)\n1500 grams chopped rhubarb\n1500 grams halved strawberries (use the ripest, even mushy, but definitely not green)\n1 English cucumber, chopped\nPeel of 1 lemon\n\u00a0\nAdd the gin, vermouth, simple syrup, rhubarb, strawberries, cucumber and lemon to a large container with a lid. Allow to steep for at least 5 days in the fridge. If you want to speed things up, add all ingredients to a large resealable bag (or use multiple bags) and place in a sous vide bath set at 55 degrees celsius for 2 hours. If you use the sous vide method, you will only need to steep/rest the infusion in the fridge for 24-48 hours.\n\u00a0\nWhen the infusion is ready, strain and store the \u201cpimms\u201d mix in screw top jars or bottles in the fridge until ready to use.\u00a0\n\u00a0\nTo serve:\n1. Fill a tall glass with ice\n2. Pour 4 oz of \u201cpimms\u201d mix over the ice\n3. Top with a long splash of ginger beer, such as fever tree\n4. Garnish with fresh strawberries and fresh mint sprigs\u00a0\n\n\nThis episode is Presented by Fords Gin.\u00a0\u00a0\n\nCheck out our #BtPlatepodcast Merch at www.BeyondthePlateMerch.com\u00a0\n\nFollow Beyond the Plate on Facebook and Twitter\n\nFollow Kappy on Instagram and Twitter","thumbnail_width":300,"thumbnail_height":300,"thumbnail_url":"https://artwork.captivate.fm/7555c5d7-9c1d-45ff-b76c-e343e0e90a74/beyondtheplate-2-02.jpg"}