5.29.2014

DRINK } Bitter Barb


I'm in the midst of my annual infatuation with rhubarb. I've been snapping up the hot pink stalks to make rhubarb crisp, rhubarb quick jam and mini rhubarb puff tarts. We're also stocking Fee Brothers Rhubarb Bitters at Salt & Sundry, and for our weekly cocktail hour, we were recently sipping on these:

Bitter Barb
makes 1 drink

1.5 oz blanco tequila
.5 oz cocchi vermouth di torino
.25 oz agave nectar (or sugar cane syrup)
3 dashes Fee Bros rhubarb bitters

Stir well with ice and garnish with a grapefruit peel.

Thanks to Eamonn at Rappahannock Oyster Bar for the recipe!

1 comment:

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