If She Were A Drink Recipe

Prepare fruit and cook

Combine chopped rhubarb, halved strawberries, granulated sugar, and water in a medium saucepan. Stir to combine and let macerate for 10 minutes so the sugar begins to draw juices.

Simmer

Place saucepan over medium heat and bring to a gentle simmer. Cook, stirring occasionally, until the rhubarb is very soft and the strawberries have released their juices, about 8–12 minutes.

Reduce and finish

Lower heat and simmer 3–5 more minutes to slightly reduce and concentrate flavors. Remove from heat and stir in the lemon juice and optional citric acid.

Strain and cool

Strain the mixture through a fine-mesh sieve or chinois into a bowl, pressing on solids to extract syrup. Discard solids (or reserve for another use). Let syrup cool to room temperature, then transfer to a sealed container and refrigerate. Yield: ~10 oz (300 ml). Syrup will keep 1–2 weeks refrigerated.

Combine botanicals

Place the dried rhubarb, dried orange peel, gentian (or quassia), crushed coriander and allspice into a small amber jar.

Add spirit and steep

Pour 2 oz of high-proof neutral spirit or vodka over the botanicals, seal, and let steep at room temperature for 24–72 hours, tasting periodically. Shake once or twice a day.

Filter and balance

When the infusion has reached desired bitterness and aroma (usually 48 hours), strain through a coffee filter or fine mesh into a small bottle. If too bitter, add a few drops of simple syrup to round; if lacking brightness, add 1 food-grade drop of orange essential oil. Bottle and label. Yields ~1.75–2 oz.

Usage

Use 2 dashes of this bitters per cocktail recipe. Store refrigerated or in a cool dark place.

Chill glass

Place a rocks or old-fashioned glass in the freezer or fill with ice and water to chill while assembling the cocktail.

Measure and mix

In a mixing glass, add 2 oz Rittenhouse Rye, 0.75 oz Hartley & Gibson Amontillado Sherry, 0.5 oz house-made rhubarb & strawberry syrup, and 2 dashes rhubarb & orange bitters.

Stir with ice

Fill the mixing glass with plenty of ice and stir gently for 20–30 seconds (about 15–20 strokes) until well-chilled and properly diluted.

Prepare serving glass

Discard the chilling ice/water from the serving glass and place one large clear ice cube or sphere into it.

Strain and garnish

Strain the stirred cocktail over the large ice cube. Express an orange twist over the drink (pinch the peel to release oils), run it around the rim, and drop it in as garnish. Optionally skewer a short rhubarb stalk or a dehydrated strawberry and rest it on the rim.

Serve

Serve immediately. Recommend sipping slowly to appreciate the interplay of spicy rye, nutty amontillado, and sweet-tart rhubarb-strawberry notes.