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Rhubarb and Rye

1 1⁄2 oz Rye (preferably overproof)
1 oz Aperol
1⁄2 oz Rhubarb bitters, Fee Brothers Rhubarb
1⁄2 oz Lemon juice
1 Lemon zest (as garnish)
Instructions

Shake, strain, rocks, low-ball. Garnish with a swatch of lemon peel

Notes

Bright, summer flavors, sour mid-taste, lingering beautiful bitter aftertaste. Gorgeous orange color.

Cocktail summary
Rhubarb and Rye
2010 Kindred Cocktails
Posted by Dan on
Created by
Dan Chadwick
Year
2010
Is the
author's original creation
Curator
Not yet rated
User rating
4 stars
(13 ratings)
Yields Drink

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From other users
  • Made with Bulleit and homemade bitters. The latter added nice complexity, but I can see a higher-octane more assertive rye working better here. Friend suggested a salt rim which is an intriguing idea. — ★★★★
  • Nicole called it a cherry 7-up
  • Half or less of the bitters
  • The flavour is good but you could easily use half the bitters
  • Cafe Amelie in New Orleans
  • Bitters are more important than aperol
  • A fun, somewhat light cocktail. — ★★★★
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Comments
MOJO1229 commented on 12/08/2016:

I looked at the recipe for "Rhubarb and Rye" and wondered: Can Zucca be used in place of Rhubarb bitters? I tried it and the answer is a resounding "NO." Zucca is a Rhubarb liqueur and you would think it would do better than Rhubarb bitters. It doesn't--don't try. The bitters give a smoother and more satisfying taste of Rhubarb.

Also, after trying two variations, I offer two other recommendations: (1) For the over-proof rye, do not use Rittenhouse (at 100 proof) The resulting taste is too harsh, both in the taste and going down. I had a more satisfying outcome with Bulliett Rye (at 90 proof). (2) Finally, I suggest using about one-half of the lemon juice, thus avoiding the possibilitiy of an otherwise too tart drink. Again, start with a small amount of lemon juice (say, 1/4 oz) and add a small amount amount more until you get the amount of lemon juice which is balanced in its tartness with the other ingredients. If you get too much tartness, add a small amount of Aperol until you have the balance you want between tartness and sweetness. Once you get that balance, you'll have a great cocktail!