MXMO ~ MANHATTAN

Yes, more flowers!

For the last two weeks Toronto has been obsessed with cherry blossoms. There is a beautiful bloom in High Park every year, from a donation of trees the city received from Japan fifty years ago. It's called Sukura Hanami  and it clearly isn't new but there has been a palpable desperation for outdoor activity after the particularly long winter. Thousands of residents and tourists hit the park this year to view the blossoms and they were spectacular.

I too have been caught up in it. As my interest in gardening has grown, I've become hyper aware of all the gardens around me. I've realized you don't have to be in High park to see the blossoms, they are in yards and other parks all over the city. Lucky for me, because you're really not supposed to take blossoms from the trees in High Park. A neighbor took pity on me after I explained my odd but very serious need for a small cluster.

Don't worry, you won't need them to make the drink, I just couldn't bear the thought of not getting some for the garnish on my Cherry Manhattan. After mixing Japanese whisky with cherry liqueur and bitters, it only seemed right to catch the beauty of the season by adding the cherry blossom garnish. I think the theme and motivation for the combination of Japanese whiskey with the Cherry are fairly obvious. The Maraschino and dry vermouth are more closely related with the Brooklyn cocktail but I kept a portion of the sweet vermouth to bring it back to Manhattan. The subtle smoke of the whisky matches beautifully with the cherry. If you want to make this without having any Japanese whisky, stick with a light smoke and citrus style.  



Sakura 
1 1/2 oz  The Hakushu 12 yr
1/2 oz sweet Vermouth
1/2 oz dry vermouth
1/4 oz Maraschino Liqueur
3 drops Cherry bitters (Fee Brother's)


Method
Add all ingredients to a mixing glass 3/4 filled with cracked ice. Stir to chill, strain into chilled glass. Optional to strain over ice. 





















    Always fun to participate in MxMo.  

Thank you so much to our leader for hosting. That Virgin Slut keeps it all going. Here's the roundup of what everyone created.

SPIRIT EVOLUTION

The Gourmet Food and Wine Expo took place over the weekend.

I'm zonked but I wanted to quickly share one of the tasting techniques we go through at the show.

In this case I'm pouring Victoria Gin. I've worked with them over the past few years and we've developed this format to (re)introduce people to gin and to remove some of the apprehension about tasting it neat. I've talked before about scent memory and tastings. I understand the hesitation with gin but this fun experiment helps to eliminate anxiety in spirit tasting.

It starts with pouring a single 1 oz portion of spirit into a tasting glass (any small wine or sherry glass can work).

Sniff the gin in short inhales and use a wafting motion if necessary, slightly parting the lips will help (It is the same technique you would use when tasting wine). Most likely much of what you will smell  is alcohol. At ABVs 40% and above it is very difficult to receive any other chemical messages that the spirit is sending through your olfactory senses. But you will probably be able to detect stronger scents like juniper in gin or, perhaps caramel or smoke in whisky.

Take a small taste of the gin, then inhale through both the nose and mouth. Stop and notice what if any flavours you detect. And where in your mouth you can taste and feel the liquid lingering (with Vic Gin, you'll likely taste juniper and citrus in the first round).

For the same reason as above, you will not be able to detect the entire flavour profile of the gin until you bring down the ABV. We do this by adding water...yes, even if we were tasting Scotch! If you are a truly seasoned Whisky drinker I don't need to tell you this.

But, if perhaps you know someone that likes to think of themselves as an expert, (this individual is easily recognized by the constant label dropping, blowhard-ing, low self esteem, nonsense that usually ends in disparaging the brand you've just mentioned liking) says they never dilute their whiskey, please feel free to inform them that they have never in fact, actually tasted their favorite ultra small batch Whisky you've never heard of.

That being said, just one or two drops of water, 1/4 tsp per oz, will be enough to lower the ABV without over diluting the spirit. Now taste it again. Can you taste the difference? What new layers of flavour are you able to detect? Does it change anything else, like mouth feel or heat? (with the Vic Gin, usual comments include increased notes of citrus, a floral quality, licorice and an over all softer feel)

Now slice a strip of citrus zest (I like grapefruit for gin, orange with whisky, lemon for rums and lime with tequila). Twist it over top of the glass and rub a little around the rim. Drop it into the glass and taste again. Likely, the taste of the citrus will be obvious but what should also take place is an enhancement or brightening of some of the flavours you were already tasting.

Tasting the evolution of the spirit in this manner should begin to create scent memories for you that will help you detect and distinguish spirits on their own but also within a cocktail. If you have a clear flavour memory of the gin, you'll know that you are tasting it in harmony with the other ingredients in the drink.

This is a great example of a lightly spirited, classic drink. The flavour profile of the gin allowed to come through but in balance with the other ingredients.





West Coast 75
1 oz Victoria Gin
1/2 oz fresh lemon juice
1/2 oz simple syrup (1 pt water 1 pt sugar)
3 oz sparking wine
1 drop orange bitters (twisted and bitter)



Method
In a shaker add gin, lemon and syrup, fill 3/4 with ice. Shake briefly and strain into flute. Top with chilled sparkling. Drop in bitters, garnish with lemon zest.











Have you ever done a spirit tasting? If you're interested in attending one or just finding out more about it, comment or send us a message.

NATURAL REMEDY

It's cold and flu season, I've dropped the over the counter chemicals and switched to this home made remedy.

A flu swept through our house last week. It's a frequent occurrence with a toddler around. I don't like any remedy that prevents the sickness from running it's natural course, or any that just mask the symptoms, but I do still want help feeling better. This hot drink can me made with or without alcohol so it can be used for the whole family. It's a combination of tea, ginger, fresh lemon and honey that I find very soothing.

Ginger helps to alleviate nausea and also the spiciness helps the sinuses to get moving. Lemon has antibacterial properties and honey is soothing. The hot tea is warming and while it should be black tea, decaffeinated will work at bedtime. This is also where you can insert a little personal taste, if you like Chai go for it, the spices in Chai tea like cinnamon, will act against your cold as well. Maybe you've lost your mind and prefer Earl Grey, I have no remedy for for that, but you are welcome to use whatever tea you like. Just be sure to double the bags, you'll want it to be strong.

Spirits have a long history as medicinal remedies and if you take a look at a bottle of cough syrup, many still contain alcohol. Plenty of bartenders like to use Jagermeister as a remedy for a long shift as well as a cold, and no one would disagree that it takes like medicine. A little goes a long way but a medicinal remedy was it's intended purpose. The herbs used to produce the flavour are meant to have health properties including some that will work as a cough suppressant, like licorice. Bitters were also meant to act as as digestive and health tonic, so this drink is packed with healthful properties to get you through cold and flu season.

Once I switched there was no going back for me, in particular at night. The popular over the counter hot lemon drinks contain a sleepy time drug that is just not for me. I always wanted to feel the relief and enjoyment that so many others seem to get from these little packets but for me they are a nightmare. I get trapped in a fit full state of twitching limbs (jimmy leg) that I can't wake up from. Not what I consider help to feel better. This recipe on the other hand provides the warmth and comfort of a hot drink, makes you just a little drowsy and contains natural remedies, winner.

The first recipe is the no alcohol version and the second will be a miniature cocktail that can be added to the tea for adults at bedtime.

Ultimate Cold and Flu Fighter
2 C water
2 black tea bags (caffeine optional)
1/2 fresh lemon
2 inches fresh ginger
1 tbsp honey (amber)


Nighttime Relief
(adults) to the above recipe add...
1 oz whisky
1/2 oz triple sec
1/4 oz Jagermeister
2-3 drops angostura bitters



Method
In a large sauce pan add water, lemon and ginger, bring to boil over high heat. Remove from heat add tea bags, steep for 3-5 mins. Strain into large mug add honey and for Nighttime relief for adults add mini cocktail. 




Do you use over the counter or home remedies? Have a special family formula? Let us know in the comments.

MXMO ~~ THE UNKNOWN ~~ COCKTAIL CANDY

First, before anyone calls this candy for grownups let's be clear, ALL candy is for grownups.

Some candies are not for kids...

Now that we've got that out of the way, it's time to make candy, yeah!

Even better it's candy that doesn't just have alcohol in it, it has built in cocktail recipes!

Our MxMo challenge for this month was the unknown. I have had this project on the back burner for so long, this gave me the motivation to bring it to life.

I have cooked with cocktails many times and I have made candy many times but this is the first time I've combined the two. The idea is to replace the water in a recipe with a mini cocktail. It works wonderfully in savory applications, I'll share some of those recipes soon. I was nervous about how the chemistry would play out when making candy. Candy making is on the one hand quite simple, on the other hand sugar can be finicky. It usually contains just a few simple ingredients, in this case we're complicating things a bit with the inclusion of the cocktails into the candy mixes.

The timing and equipment need to be just right. A heavy bottom sauce pan is mandatory and while you could get away with not using a candy thermometer, they are fairly inexpensive, easy to find and really helpful. You'll need parchment paper or foil, a whisk and a wooden spoon.


Haven't you always wanted to make sponge toffee? It's one of my favorites and the inclusion of the cocktail takes it to the next level. This is some serious indulgence, you'll probably want to share the love. Just one small batch makes a whole pan. I need to start giving away the pieces, now!

This gorgeous mountain of Honey Sponge toffee turned out to be the easier of the two and so much fun. I was happily surprised to see that the cocktail didn't seem to disrupt the process or chemistry at all.
Once completed it has so many uses, the crumbs from breaking it apart could easily be sprinkled over another dessert, you could dip it in chocolate or even a ganash that used more of the honey liqueur. You could also just eat it as is. The JD honey flavour stands out surprisingly well in all of that sugar.

After cooling, before the smashing!

Honey Sponge Toffee

2 1/2 C sugar
1/3 C honey
1/3 C corn syrup
2 oz Jack Daniel's Honey
1 oz Licor 43 or Galliano
1 tsp orange bitters

4 tsp baking soda
2 tsp reserved cocktail*













Method
Line a generously buttered 9 in. cake pan with parchment paper. 
In a heavy bottom 3 L sauce pan, add sugar, honey and corn syrup. In a small bowl mix JD, Licor 43 and bitters. *reserve 2 tsp of this mixture add remainder to pot. Stir over medium heat until sugar dissolves. Reduce heat to medium low, bring to the boil. Insert candy thermometer and stop stirring, bring candy to 300° or hard crack stage. Remove from heat, whisk in baking soda, it will spurt and expand. Whisk in reserved cocktail. Pour into prepared pan. Cool completely and smash into pieces.     



Perhaps you prefer butterscotch.

Much to my dismay, the scotch in butterscotch has to do with scoring the toffee and nothing to do with real scotch. I think it's time to change that. Since we're updating the toffee we'll need to find another way to make it old fashioned.

See where we're going with this?

I added scotch, bitters and orange oil, so it's Old Fashioned...

Either way these are amazing! They are creamy, smooth and you can really taste the scotch. You could go all the way with this and use a scotch that is heavily peated. I wanted something that had a more caramel profile, and didn't annihilate the bank. To work this on an even tighter budget, you could use Canadian whisky in the cooked portion and just add 1 oz of your favorite scotch at the end.

I was once again surprised at how little difference there was using the cocktail instead of water. This one did darken much faster, which will affect taste. In the testing process I had to drop another version using cream because I just could not get up to the needed temperature without scorching the caramel. However, in this two stage version where there is just butter, the mixture was able to remain stable.
   


 Old Fashioned Butterscotch Pops
1 C + 1 tsp butter 
2 1/2 C sugar
1/4 C + 1 oz Scotch Whisky 
1/2 C corn syrup
1/4 c honey
pinch salt


3-4 drops Angostura bitters
1-2 drops orange oil


12 lollipop molds and sticks or cake pan 
(I used cocktail picks and buttered jiggers)









Method
Butter molds or butter a cake tin lined with parchment paper

In a heavy bottom saucepan add sugar, scotch and corn syrup. Stir to combine over medium heat. Stop stirring, bring to 270°. Add butter, honey and salt. Stir to combine, bring candy to 300°. Remove from heat add remaining scotch, bitters and orange oil, whisk to combine. Pour into molds or pan, allow to cool. If using cake pan, score the butterscotch after 3-5 mins.



Candy making tips.

Always use the heaviest bottom sauce pan you have with plenty of extra room for the sugar to expand.

Remember to brush down the sides of the pan with cold water on a pastry brush. Any crystals will result in gritty candy.

Candy must be watched. Sugar is temperamental and accidents could be dangerous. Be ready to adjust the heat.

When adding ingredients at the end, stand back with face away from the pot, it will sputter. 

Another huge Thank you is owed to Mixology Monday. 

This really inspired me to work on something I had been putting off for a very long time. Thank you to ABarAbove for hosting this outstanding theme (read the round up). It was great to do something completely new even if I did lose a batch or two or way more but who cares there's candy!

I really hope you'll give these a try. I know they seem intimidating but it was so much fun. Let me know when you do!

MY OLD PAL BILL

The Toronto International Film Fest (TIFF) is on and the very clever organizers decided to make Friday Bill Murray Day.

What?

Yes.

This pic belongs to these folks here.

Like many others, I love Bill Murray and was saddened to have missed serving cocktails at one of the parties he attended.

An already adored actor, he has found in the digital age a quirky way of vaulting himself from popular dude into mythical legend, by simply acting like a normal person. We've all seen the video of him pouring tequila shots at SXSW and wished we were there. His habit of surprising people in ordinary ways happens so frequently that there is an actual website, Bill Murray Stories, devoted to these encounters.

I don't have one of these stories.

But in my imaginary world, the encounter that no one will ever believe involves Bill showing up at my house (or yours) one day out of the blue, welcome but uninvited. I imagine him having some time to kill while here in Toronto and thinking it would be funny to knock on a random door just to see what happens.

A bit reckless if you ask me...

The question then becomes, what do you serve to Bill Murray when he lands on your doorstep unannounced?

Some important factors to consider;

It needs to be made of ingredients that are always on hand.
It is after all, a random day in the imaginary future.

It needs to be fast.
He could just as easily walk right back out the door if you lose his attention.

It needs to be a quality drink that lacks pretense.
This one is actually a somewhat common challenge of the times. It's a very tricky thing to get right with any drink, not just one that Bill will be sipping while trying to avoid the food smears my two year old leaves on the couch everyday.

Last, it needs to be firm but drinkable any time of the day.
Showing up without an invitation, it's hard to guess what time he'll arrive.

After a consult with my Savoy, I was convinced the right choice was the Old Pal  A combination of Canadian whisky, dry vermouth and Campari.

Even though this is a fictitious scenario, I felt I had to be brutally honest about what I always have in the house. I didn't think peanut butter was the way to go.
I always have those three in stock and I'm 99% on a lemon or an orange, either of which can aid this subtle drink. Earlier versions of the drink do call for a lemon twist, and orange is a popular substitution. The recipe as listed in the Savoy calls for neither so I felt safe riding the 1% possibility that I'd be out of citrus.

The recipe also calls for shaking and straining into a cocktail glass, while I liked how this loosened the drink I can't serve Bill Murray a drink in a stemmed cocktail glass in my toy filled living room (neither can you). Again, older versions call for stirring then straining but that still leaves the drink in a stemmed glass.

I'm throwing caution to wind here, Bill needs a glass he can hold, so I'm going to build it over ice. It will have the ease of quick preparation with the extra dilution I wanted from the shaking and can then be served in the appropriate glass.

I feel pretty confident that imaginary Bill is really going to like this drink.

The bitterness from Campari and the herbal quality of vermouth balance the flavour profile. I think it's fair to guess that he's been served Canadian whisky a few times, having many Canuck cohorts. Although, if he ends up at your house instead of mine, I don't think imaginary Bill will care for a 20 minute speech on craft distilling in the lower great lakes. You could probably get away with a small piece of trivia when you hand him the drink. For example, Canadian Club is produced by Beam Suntory. 

The point is you'll need to prepare for the day when Bill might show up at your house unannounced and you're going to want to make the most of it. This classic cocktail is going to make legendary, your encounter that no one believes.

Old Pal
1 oz Canadian Club whisky
1 oz Martini Bianco (dry vermouth)
1 oz Campari




Method
Fill and old fashioned glass with cracked ice. Pour on whisky, vermouth and Campari. Stir to combine. Serve with a twist of lemon.









This drink could not be any easier. It's not exactly entry level on the palate but nothing with a heavy amount of Campari will count as a beginner drink. If it feels too bitter try using Aperol instead. It will mellow the drink overall but leave in enough bitterness for balance. It would also be a fun update to make this with Forty Creek Whisky as they are now owned by Campari. Proceed with caution, there will be a strong temptation to start waxing poetic on the craft success story.

Here's to the possibility that one day you will have a Bill Murray story that no one will ever believe...but I always like to drink to world peace...

WINTER IS COMING

The abundance of summer fruit continues and I can't let opportunities to use farm fresh fruit go to waste. In no time it'll be freezing cold where I live and I'll be looking at twelve varieties of pumpkin and everything else will have to be imported.

Nature decides for me when it's time to write seventeen pink, fruity drink recipes in a row and when instead, I'll have to think of twenty uses for dried grapefruit peel. The winter will offer time to deeply examine the cultural impact of the ratio of Chartreuse to Barsmiths in the downtown core and how it affects your ability to find a leather apron on sale. (I'll be working on that one for an upcoming issue of Mustaches Lately)


So, while the season calls for it, here are some more snaps of our day at Thames River Melons in the pick your own patch. The raspberries and blueberries were outstanding.

They don't have an organic designation but they are using responsible farming practices, alternate plantings and there were most definitely birds and bugs, which are a good sign. It means the food you're about to consume is desirable to other creatures. Food that has been harshly treated or genetically altered (GMO's) will not appeal to bugs and birds and is a sign that you should probably avoid it as well, but everyone has to decide for themselves. One of the reasons I feel it's so important to get out to a farm in your area is so that you can see for yourself how your food is being treated and be your own judge. There are giant industrial farms with an Organic designation but the food sits on a truck wrapped in plastic for a week before it ever gets to you.

Or, there is a farm like this one that is near by, cares for the land and food but does not meet the requirements for Organic labeling. Again, these choices are about balance, being a consumer of both of those as well as some conventional produce is probably a more realistic scenario for most people.

COME ON!

After spending the day picking berries with  a two year old in an idyllic, pastoral setting you can also be the person who uses those berries to make a firm drink. In an effort to help you find that balance, we'll make a raspberry and a blueberry syrup so your kids (or you) can enjoy it in an ice cream float and you (but not your kids) can have it drizzled over a local, whiskey fix.


Raspberry Float
1 C vanilla ice cream, plus additional 3 tbsp for garnish
2 oz raspberry syrup (recipe below)
4-5 oz soda water
Cherry or raspberries for garnish

Method
In a soda glass or highball, add half of the ice cream and half of the syrup, repeat. Top with additional ice cream and cherry, serve with a straw and a spoon

Whisky Fix
2 oz Whisky (Forty Creek Copper Pot Reserve)
1/2 oz fresh lemon juice
2 barspoons blueberry syrup

Method
Fill a wine glass 2/3 with crushed ice, pour in whiskey and lemon, add more crushed ice, top with syrup and fresh fruit





Tender Fruit Syrup
1 C sugar
1C water
1 pint fresh raspberries OR blueberries OR other soft seasonal fruit
pinch salt

Method
In a heavy bottom sauce pan over medium heat bring sugar and water to the boil. Gently add fruit and salt. Reduce heat to low simmer for 15 mins. Remove from heat. Let stand until cool. Strain over fine mesh and/or cheesecloth. Keep in airtight container in fridge for 1 week.

*If you want this to last a little longer you could consider a pinch of citric acid but be careful a little goes a long way.

**This is my most common method for making syrups with tender fruit. It's important that the fruit be gently simmered. The juices will run from the fruit without it breaking down into tiny pieces. This is a must for clear syrup.

***yes, you can switch the syrups in these recipes. The formulas are interchangeable but the results will be two totally different flavour combinations

JULEP IN JULY

I can't do it.

I just can't post another pink drink this week. It's high season for all things berry but even I need a reprieve.

It's time for a classic but since it is the middle of summer only certain drinks will do. In the extreme heat I want something boozy but refreshing, it's got to be a Mint Julep.

I went with store bought mint this time. The supply in my garden had dwindled

If you're heading down to New Orleans for Tales of the Cocktail...well then you're probably more than just a home enthusiast and are already familiar with the Mint Julep. For everyone else this will be a brief introduction and with some luck, will spark your wanderlust and have you dreaming of a trip to one of the great southern States where a perfectly crafted Julep is so ingrained in the culture, they're available on almost every corner.

I had my first "Mint Julep" in a small, after work hangout bar in Vancouver. It was presented in a very cool Maker's Mark silver Julep cup but what was inside that cup simply did not do it for me. It lacked the cool refreshment I had been imagining and had barely a whiff of mint, if any at all. My vision of this mysterious potion had been erased, it was just some watery Maker's in a cup, not a Julep.

At the time I was working in one of Vancouver's top restaurants, a place where someone (not me) was meticulously crafting every sip that crossed peoples lips. I was tasting drinks all the time (classic, simple and elaborate concoctions) that were being presented at their absolute finest, this sad cup of whiskey from across the street, didn't stand a chance.

I had written the Julep off until a few years later when I found myself in Metairie, Louisiana. Always wanting to take in as much of what's local as possible, I sat down with a skeptical but open mind to a proper Mint Julep and had my "drinks world" changed.

Here are two videos of the Gentleman who made the drink. This is actually taken two years later when I returned to the Pavilion, a cocktail spot known only to a few outside of the small city near New Orleans. There is no other place like it in the world.

The key message is that no matter which recipe you prefer, don't scrimp on the mint. The recipe from the videos is given here so that you can start to practice making your own at home. Don't forget to adjust to your own tastes or that of your guests...

Mint Julep
1 3/4 oz Old Forester Straight Bourbon Whiskey
1/2 oz mint simple syrup
1 bar spoon super fine sugar
1 bar spoon peach brandy

garnish generously with fresh mint and seasonal fruit












Method
In a Julep cup or double old fashioned glass, add mint syrup and bourbon. Fill glass with crushed ice, garnish with mint, add sugar and berries, pour brandy over
Go ahead and rub pineapple too if the spirit moves you.

* Mint Syrup
1/2 c sugar
1/2 c water
1/2 c mint leaves

Method
Over medium heat,bring sugar and water to the boil. Turn off heat add mint. Steep for 3-5 mins and strain. Store, airtight, in fridge for up to two weeks.

**A special note for the Canadians, that Old Forester is a little over proof at 86. I would dial back the sweetness a touch if using one of the standard 80 proof Bourbons available at the LCBO or if you have elected to make a "Moose Julep" instead by using rye whisky. Also, you will be relegated to using a limited selection of peach liqueurs and unless you make your own, you'll also need to dial back for sweetness here.
Please do not let me go on about the assassination of the peach trees in Niagara after the jam factory closed. There were so many other profitable uses for those beautiful trees...


Have you ever had a proper Julep? Are you guilty of scrimping on the mint?

CANADA DAY

Even if you're reading this from elsewhere in the world, I hope you too have a day dedicated to gratitude for all of the amazing aspects of your country. Festivals, family picnics and fireworks are the standard celebration here but having this cocktail at your party won't hurt either.

I love having a small business in Canada and I'm so thankful for the opportunities it brings. One of which happened to be the super cool request to craft some uniquely Canadian cocktails for a current promotion at the LCBO.

This choice from the collection, The Loganberry cocktail is no coincidence. I'm from the area where these berries are grown, a huge fan of Forty Creek and I had been looking for an opportunity to use one of their whiskies with Campari. The Gruppo Campari recently purchased the Canadian company. 

Here we expand on the original recipe by adding the whites of a fresh egg or a 1/2 oz  of pasteurized egg whites and going insane with a Campari maple leaf stencil.
The version in the magazine is already crazy delicious  and also simple to make. This just shows you how to take a very easy, tasty drink and transform it into a show piece.













If you want to blow the minds of your guests tomorrow, you'll need an X-Acto blade knife and an atomizer. Carve out your image from a thin piece of clear plastic, I used a lid from a takeout container. Hold the stencil just over, but not touching, your foam. Fill your atomizer with Campari and mist from about six inches away to avoid any large droplets.



Have a safe and Happy Holiday, remember to always enjoy responsibly.





How do you celebrate your country's national holiday? Have a flag cocktail of your own? Tell us about it in the comments.

RHUBARB RHUBARB RHUBARB

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.

Rababaro
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


Method 

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





















Rhubarb Syrup
1 C sugar
1 C water
2 c chopped rhubarb
pinch salt

Method
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?