Take a cue from early-spring produce to devise a cocktail. Rhubarb’s bitter, tangy taste, when matched with sweet components, makes for a delightful drink. Mixologists enjoy tinkering with the stalks after rhubarb pops up out of the soil not long after the last frost of the winter season. Both of these cocktails would pair nicely with salads of greens, or grilled fare such as chicken.
A great rhubarb cocktail to try is the Rhubarb Spritz from “Storied Sips
,” by author Erica Duecy (Random House Reference, October 2013, used with permission). It’s a refresher. Get the recipe.
At The Singular
hotel in Puerto Bories, Patagonia, Chile, the bar staff created a Rhubarb Sour recipe for a new twist on a South American staple, the Pisco Sour. Get the recipe.