Earlier this evening the Mr. and I were trying to decide what kind of cocktails to have (hey, these are the discussions of which Saturday nights are made), and as he rummaged around in the refrigerator he discovered the rhubarb that I bought last weekend at the farmer's market and promptly forgot about.
So that settled it--something with rhubarb. The recipe below is based on this cocktail from Tilth restaurant via Seattle Metropolitan magazine, and we made the rhubarb syrup using this recipe from Eat Make Read.
Incidentally, Eat Make Read is a great little blog. I've made several of her recipes recently--asparagus with sesame and soy sauce, carrot and walnut salad--and each of them has been spot on, simple but perfectly calibrated.
I was surprised how easy it was to make a flavored simple syrup. I was also surprised at how distinct the rhubarb flavor was. It was great with rye whiskey for Saturday night, and I plan to try it with some sparkling mineral water on Sunday afternoon.
Ryebarb
For each portion:
1 1/2 oz Old Overholt Rye Whiskey
1/2 oz Rhubarb simple syrup
1/4 oz Fresh Lemon Juice
Lemon twist
Lemon wedge
Combine the rye, simple syrup, and lemon juice in a cocktail shaker. Swirl gently and then pour into a glass over ice. Garnish with a lemon twist and lemon wedge. Repeat as necessary.
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