That rhubarb is sure looking fine at the farmers' market this time of year, all ruby red and sparkling fresh. But beyond the usual pies and crisps (and maybe the occasional chutney), it's a challenge to find recipes using this staple of the spring harvest. Which is why we created and taste-tested this cocktail, making sure it was extra delicious, with the peach bitters and blackberries adding a sweet counterbalance to rhubarb's bitterness.
Rhubarb Vodka Smash
2 oz rhubarb-infused vodka (recipe below)
3/4 oz St. Germain liqueur
1/2 oz simple syrup, 1:1 ratio of sugar to water
1/2 oz fresh lemon juice
2 dashes peach bitters
Muddle blackberries with the simple syrup in the bottom of a tall mixing glass. Add remaining ingredients. Fill glass with ice and stir with a long spoon until the cocktail is thoroughly chilled. Strain through a sieve into a chilled martini glass. Garnish with a blackberry or lemon rind.
Fill a glass jar with vodka, leaving room to add two stalks of rhubarb, cut into half or thirds. Let sit overnight, or up to 2 weeks depending on your desired result, keeping in mind the tartness of rhubarb.