At Grocery Getter Organic, we’re all about letting quality produce shine. Sometimes, this is as straightforward as enjoying freshly-picked Oregon produce straight from the plant. In other cases, the process of bringing forth an ingredient’s most desirable characteristics is a little more involved. Rhubarb definitely falls on the more involved end of the spectrum. Many associate this fruit-like vegetable with pie, but there are a variety of sweet and savory applications in which it can be utilized. Today, we’ll explain how you can turn this tart treat into a elegant cocktail, crafted by Whiskey Soda Lounge’s head bartender, Cory Cleary.
This cocktail is sweet, tart, refreshing, and adventurous, making it a great option for late-spring gatherings!
- 1 ½ oz McKenna 10-year bourbon
- 1 oz Pampleau (a fortified wine)
- 1 oz lemon juice
- 1 oz Rhubarb drinking vinegar (see step one)
- Diced Rhubarb
Notes: McKenna 10-year bourbon can be swapped for another bourbon of your choice. Pampleau is an Oregon-local fortified drinking wine which can be found at many local liquor stores and natural markets.
STEP ONE: PREPARING DRINKING VINEGAR
An integral part of this ingredient requires preparing your rhubarb into a drinking vinegar. Though it does require advanced preparation, this process is relatively straightforward. To create the drinking vinegar, you’ll need to macerate the rhubarb to create a syrup and combine with vinegar. Here’s how:
- Dice your rhubarb into small pieces (approximately ¼ inch). A smaller cut will expedite the process.
- Place rhubarb into a bowl and sprinkle liberally with sugar. Cover the bowl and place in the fridge. The sugar will draw liquids out of the rhubarb stalks, creating a syrup.
- After 3 days, remove the bowl from the fridge and drain the rhubarb syrup into a small bowl.
- Combine syrup with vinegar at a ratio of 1:1. We recommend cane vinegar for the purposes of this cocktail, but you’re welcome to use your preferred vinegar.
STEP TWO: PREPARE
Combine rhubarb syrup, bourbon, fortified wine, and lemon juice into a cocktail shaker with ice. Pour the liquid into a glass over ice. Add a twist of lemon or rhubarb as a garnish.
STEP THREE: ENJOY
Now that you’ve created a stockpile of rhubarb drinking vinegar, keep it stored in the refrigerator, where it will stay fresh for up to one month.