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:
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!
Also make: mini rhubarb puff tarts