As you read this, you should know that I started this concoction three months ago - when rhubarb was in season. I had a lot of fun with this quirky fruit this year. I had the luxury of a seemingly endless supply. That gave me the chance to experiment with a few new things without sacrificing my old time favourites.
|Rhubarb in Autumn|
After steeping, in the refrigerator, for 3 months I strained it and discarded the solids. I was left with a very aromatic and slightly cloudy concoction. It smelled deeply of citrus. I love orange flavours with bourbon and it worked very well in the Manhattan.
peel from 2 oranges cut into thin strips with as little of the white pith as possible
peel of 1/2 grapefruit cut into thin strips with as little white pith as possible
1/2 to 1 cup chopped fresh rhubarb
1 juniper berry, 3 inches tamarind pod with seeds, and 3 coriander seeds (or substitute 4 or 5 cloves for the juniper, tamarind and coriander)
1 to 1 1/2 cups vodka or Everclear
Mix the ingredients in a large jar and screw on a lid to seal it. Shake it every 3 to 4 days for 12 weeks. Strain out the solids and enjoy!
2 oz high quality bourbon
1/2 oz red vermouth
1/2 tsp rhubarb bitters
Shake with ice and strain into a martini glass. Garnish with a baby stalk of rhubarb.
Place a sugar cube in a Champagne flute. Put 1 to 2 teaspoons of bitters (or to taste) over the sugar cube. Fill the glass with Prosecco or other sparkling wine.