Rhubarb and Rye

1 12 oz Rye (preferably overproof)
1 oz Aperol
12 oz Rhubarb bitters, Fee Brothers Rhubarb
12 oz Lemon juice
1   Lemon zest (as garnish)
Shake, strain, rocks, low-ball. Garnish with a swatch of lemon peel
Bright, summer flavors, sour mid-taste, lingering beautiful bitter aftertaste. Gorgeous orange color.
Rhubarb and Rye
2010 Kindred Cocktails
From other users
  • A fun, somewhat light cocktail. — ☆☆☆☆
  • Bitters are more important than aperol — ☆☆☆☆☆
  • Nicole called it a cherry 7-up — ☆☆☆☆
  • Cafe Amelie in New Orleans
  • Great tartness. Went with 5 dashes of bitters rather than 1/2 oz. — ☆☆☆☆
  • The flavour is good but you could easily use half the bitters — ☆☆☆
  • Half or less of the bitters
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1 Comment

I looked at the recipe for

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!