That was for the theater crowd.
It's finally rhubarb season here in Ontario. I picked up my first few bunches last Monday because it was a little late coming up this year. If it's in season where you are too, it's time to make some rhubarb cocktails.
Both sweet and astringent, rhubarb is naturally balanced which makes it a perfect ingredient for cocktails.
This weeks cocktail incorporates a rhubarb simple syrup, I've included the recipe for that as well. There are many ways to add fruit components to your drinks (here are a few). If you're just beginning to make your own cocktails, simple syrup is, as the name would suggest, a good starting point.
1 1/2 oz Wiser's Deluxe whisky
1/4 oz Luxardo Maraschino
1/2 oz rhubarb syrup (see below)
1/2 oz fresh lemon juice
dash orange bitters
Add all ingredients to a shaker, fill 3/4 with cracked ice, shake for 15 seconds, strain into glass filled with cracked ice, garnish with lemon zest
1 C sugar
1 C water
2 c chopped rhubarb
In a heavy bottom sauce pan, over medium heat, bring sugar and water to the boil. Add rhubarb and salt. Reduce heat to medium low, simmer for 8-10 mins. Remove from heat, cool and strain.
Have you used rhubarb in a cocktail before? How did you incorporate it?