Rhubarb Riff Recipe

Inspired by The Mary Lane

Time8m

Serves1

cognac, rhubarb liqueur, lemon, grapefruit, sloe gin

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cocktail

1 1/2 oz cognac

3/4 oz rhubarb liqueur

1/2 oz sloe gin

1/2 oz fresh lemon juice

1/2 oz fresh pink grapefruit juice

1/4 oz simple syrup (1:1)

1 dash angostura bitters

1 cup ice

Garnish

1 piece grapefruit twist

1 piece small rhubarb stalk or candied rhubarb (optional)

Method

Cocktail

Prepare juices and measure

Juice a fresh lemon and a pink grapefruit. Measure 0.5 oz lemon juice and 0.5 oz grapefruit juice. Measure remaining spirits and syrup: 1.5 oz cognac, 0.75 oz rhubarb liqueur, 0.5 oz sloe gin, 0.25 oz simple syrup, and 1 dash angostura bitters.

Build and shake

Fill a cocktail shaker with the measured ice (about 1 cup). Pour in the cognac, rhubarb liqueur, sloe gin, lemon juice, grapefruit juice, simple syrup, and add 1 dash of angostura bitters. Secure the lid and shake vigorously for 12-15 seconds until the shaker is very cold and slightly frosted.

Strain and serve

Double-strain the contents through a fine-mesh strainer into a chilled coupe or Nick & Nora glass to remove small ice shards and any pulp.

Garnish

Express a grapefruit twist over the cocktail to release oils, run it around the rim, then drop it into the glass. Optionally skewer a small rhubarb stalk or a piece of candied rhubarb and rest it on the rim as an additional garnish.