Zucca, Rabarbaro, Italy Recipe

Make the syrup

Combine rhubarb, sugar, water, orange zest, cloves and sliced ginger in a small saucepan. Bring to a gentle simmer over medium heat, stirring once to dissolve sugar. Reduce heat to low and simmer, uncovered, for 10–12 minutes until the rhubarb breaks down and the liquid is fragrant and slightly thickened.

Remove the pan from heat and let the mixture steep for 15 minutes to extract more flavor. Taste and adjust: if too tart, stir in up to 1–2 teaspoons more sugar while still warm.

Strain the syrup through a fine-mesh sieve set over a bowl, pressing on solids with the back of a spoon to extract as much liquid as possible. Discard solids (or reserve for another use). You should have about 1/2 to 3/4 cup of syrup.

Cool the syrup to room temperature, then refrigerate until cold. Syrup keeps in an airtight container in the fridge for up to 10 days.

Assemble the drink

Put crushed ice into a chilled rocks glass or small stemmed glass, filling about three-quarters full (about 1 cup crushed ice).

In a separate mixing glass or small pitcher, combine Zucca (3 tbs), Rabarbaro (2 tbs), prepared zucca-rabarbaro syrup (2 tbs) and lemon juice (1 tsp). Stir gently for 10–15 seconds to combine and slightly chill.

Pour the amaro-syrup mixture over the crushed ice. Top with chilled club soda (about 3 oz), pouring slowly to preserve effervescence. Using a bar spoon or straw, give one gentle stir to marry the ingredients without flattening the soda.

Garnish with a mint sprig and optional candied rhubarb or an orange twist. Serve immediately with a small dessert spoon or short straw so the drink can be sipped slowly like a dessert beverage.

To serve as a nonalcoholic mocktail: replace Zucca and Rabarbaro with 1/4 cup chilled strong black tea (like lapsang or Assam) plus 1/4 tsp gentian or herbal bitter (optional), keeping syrup and soda quantities the same.