Comments on: The Rhubarberol Cocktail

By: Dug

Dug — Sat, 24 Jul 2010 13:25:09 +0000

I hadn’t thought to mix rhubarb and gin. This is one to add to the “to try” list I am keeping.

I bet it is awesome with some ginger as well.

By: What are your desert island cocktails? + thirteen other links - The Jolly Inebriate

Sat, 15 May 2010 05:56:24 +0000

[...] and Raspberry Sorbet Cocktail (not a fan of blended drinks but this looks tarty enough), the Rhubarberol (my second favorite thing to come out of spring after fiddleheads) and the Sleepyhead (you can [...]

By: Eric

Eric — Sat, 15 May 2010 05:09:29 +0000

Good call on the bitters — that helped put the finishing touch on a similar cocktail I’ve been toying with. I’ve taken the liberty of naming it after one of the ingredients (the pear), as well as a Grover I know.

** Grover **
1.5 oz vodka
1 oz Aperol
1/2 oz fresh raw rhubarb juice*
~3/8 oz pear liqueur**
1-2 dashes Fee Brothers orange bitters

Shake with ice and strain into cocktail glass. Garnish with lemon twist, or maybe one of those gorgeous rhubarb twists shown in Talley’s photos.
* Muddle and strain, or use food processor and strain. Straining 1/2 hour in advance helps let the sediment settle out. As a very rough guess, I’d say you could get up to a couple ounces of juice from one fat stalk.
** This will control the sweetness. I used Clear Creek Pear Liqueur (23% alcohol, not to be confused with pear brandy) when tuning this recipe. You may need to adjust up or down, or add simple syrup, depending on the pear alcohol you work with.

Comments:
I normally skip the vodka cocktails, but I’ve become convinced that it works much better than gin when working with rhubarb. There are probably some great whiskey and rhubarb cocktails out there waiting to be discovered, but I haven’t found them yet.

-Eric

By: sippitysup

sippitysup — Sun, 09 May 2010 23:40:20 +0000

I accept the challenge give me about a week. I am in the beginning of a week long tribute to my mother's recipes. GREG .-= sippitysup´s last blog ..Judi's Bistro- Twice Baked Potatoes =-.

By: Talley

Talley — Sun, 09 May 2010 21:54:25 +0000

thanks greg, I think rhubarb is ripe for a little embracing! (outside of rhubarb pie that is . . . which is already well loved). I’m a fan of your blog, I’ll keep an eye out for your rhubarb cocktail experiments, and let us know if you get around to trying this one. This one is definitely more on the “easy drinking” side of things, and I’d love to make a stronger–and probably more bitter–variation as well. might need some more of the muddled rhubarb and less of the syrup, maybe a different base spirit?… Anyway, thanks for stopping by.

By: sippitysup

sippitysup — Sun, 09 May 2010 19:59:29 +0000

This is so weirdly coincidental! I have experimenting with a rhubarb cocktail I saw in Southwest Airlines magazine the last couple of nights. I was wondering if people would be open to it. So I do a google search and here you are fully embracing it! It’s pretty much all the same ingredients but put together quite differently. Yours is much prettier. You give me the courage to try and adapt the one I saw in the magazine to better suit my tastes, or better yet maybe I’ll just try yours. Thanks GREG

By: Stephanie

Stephanie — Sat, 08 May 2010 09:14:39 +0000

This looks great! I am a little fixated on rhubarb at the moment, and it’s great to see it being used in an unexpected way. Thanks for the recipe!

By: liz@zested

liz@zested — Fri, 07 May 2010 02:58:35 +0000

Awesome photo and recipe! I am going to give this a try this weekend. .-= liz@zested´s last blog ..Austin on an iPhone =-.

By: Tokyo Terrace

Tokyo Terrace — Thu, 06 May 2010 03:58:15 +0000

This is a beautiful cocktail! I love the vibrant color and the fact that you used rhubarb. I will have to try this when I am in Minnesota this summer. Looks tasty! .-= Tokyo Terrace´s last blog ..Simplicity Amidst the Chaos: Cherry Tomato, Snap Peas & a Fried Egg =-.