bourbon with lovely aromatics
| 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.
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1 Comment
I substituted Giffard Rhubarb
Submitted by plandll on
I substituted Giffard Rhubarb Liqueur in place of the rhubarb syrup, using the same amount. Worked well.