kelly magyarics

washington, d.c.-based wine, spirits & lifestyle writer / wine educator

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Featured Cocktail: Rhubies and Gold

Rhuby

Tart and stalky, rhubarb isn't just for pies anymore. I've seen it crop up in lots of cocktails recently, and love what you can do with products like Swedish Rhuby Liqueur. The Rhubies and Gold cocktail blends it with the smooth taste of Bourbon and a zesty bit of lemon. Feel free to adjust the amount of simple syrup to taste...I actually think it would also be delish if you infused some mint into the simple syrup (instead of vanilla) for a porch rocking cockail.

Rhubies and Gold 2 oz. Rhuby Liqueur 2 oz. Woodford Reserve Boubon 1 oz. lemon juice 1 oz. vanilla simple syrup (see Note) Red currants, for garnish

Add all ingredients except garnish to a cocktail shaker. Add ice, and shake until chilled. Strain over one large ice cube into a rocks glass, and garnish with the red currants.

Note: For the vanilla simple syrup: Combine 1/2 cup water and 1/2 cup sugar in a small saucepan. Bring to a boil until the sugar dissolves. Remove from heat and scrape the contents of one vanilla bean into the syrup. Let steep until desired flavor is achieved. Strain out solids with a cheesecloth, and store the syrup in the refrigerator.