Spring is in the air which means rhubarb is on the ground! I am always excited for this time of year because I love rhubarb! You have to admit, its and interesting plant. When it is fully grown, it looks like red Swiss Chard except the leaves are inedible. More than that, the leaves are extremely toxic. This means that a long, long time ago, a group of humans decided it was a good idea to experiment with eating this plant over and over again, dropping like flies while doing so, only to shout “success!” when no one died the umpteenth time they tried it and learned you can eat the stalks. Now we all know it as the essential ingredient in Strawberry Rhubarb Pie that gives this desert it slight tang against the sweetness.
I’m however going to use it to make a series of cocktails for spring time! 3 different cocktails all using my Strawberry Rhubarb Puree! This first one is a riff on one of my favorite cocktails, the Paper Plane. We are just going to swap out the Aperol for the puree and add some orange bitters for a punch! Cheers!
Ingredients:
2oz Bourbon
1oz Amaro Nonino
1oz Fresh Lemon Juice
3-6 Dashes Orange Bitters
Garnish: Lemon Wheel
Instructions:
- Grab a cocktail shaker and add all your ingredients except the garnish.
- Fill the cocktail shaker with ice and shake vigorously for about 10 seconds. The shaker should be very colt the touch and looking frosty.
- Grab a Nick and Nora Glass or Martini Glass and using a strainer carefully pour the cocktail in to the glass.
- Garnish with a lemon wheel and enjoy!
Notes: My preference for bourbon when making cocktails is Four Roses or Buffalo Trace. I find they offer a great price point for the quality and make amazing cocktails. However, you can opt for more affordable or more luxurious options if you prefer. I’ve seen cocktail lists with $50-$80 bourbons being used for mixing.
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