Red Lantern Recipe

Prepare rhubarb syrup (if you don't have it)

Combine 1 cup chopped rhubarb, 1 cup sugar, and 1 cup water in a small saucepan. Bring to a simmer over medium heat and stir until sugar dissolves. Simmer gently for 8–10 minutes until rhubarb is soft and color is deep. Strain through a fine mesh sieve, pressing solids to extract liquid. Cool completely. Yields about 1 cup (8 oz) syrup. Store refrigerated up to 2 weeks.

Chill glass

Place a coupe or Nick & Nora glass in the freezer or fill it with ice water while you prepare the cocktail.

Dry shake (if using egg white)

If using egg white, add the vodka, aperitif, rhubarb syrup, blood orange juice, grapefruit juice, lemon juice, orange bitters, and egg white to a shaker without ice. Dry shake vigorously for 10–15 seconds to emulsify and create foam.

Wet shake

Add ice to the shaker (about 4–6 large cubes). Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and the outside frosts. This chills and dilutes the drink properly.

Fine strain

Discard ice from the chilled glass if used. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any pulp for a silky texture.

Express the oils from a blood orange peel over the surface of the drink by holding the peel over the glass and giving it a quick twist, then rub the peel around the rim if desired.

Garnish with a blood orange wheel or twist and optionally a rhubarb curl or dehydrated grapefruit peel placed on the rim or floated on the surface.

Serve immediately. The cocktail will present a ruby-red hue with a bright citrus-rhubarb aroma and a balanced bitter-sweet finish.