2 oz Bourbon, Four Roses
1 oz Amaro Montenegro
1 oz Rhubarb syrup
2 ds Rhubarb bitters
4 sli Rhubarb
Instructions
Shaken and pour into chilled highball, garnish with thinly sliced, macerated rhubarb
Notes
To make the rhubarb syrup, 3 cups thinly sliced (across the grain) rhubarb, tossed with an equal amount of granulated or superfine sugar, after one hour, press down on rhubarb with a slotted spoon or masher to help release juice, cover and refrigerate for at least 4 hours, strain.
