Rhubarb Errata

I recently tried adding a dash of aromatic bitters to each of these drinks, and it really changes their flavor. I highly suggest it. I've been using good ol' Angostura bitters right along in cocktails, but I recently also picked up a bottle Fee Brother's Whiskey Barrel Aged Bitters, which are amazing. Both are great, although I would stay away from fruit-based bitters, as they really detract from the rhubarb's flavor.

Summer Semester '10: The Last of the Rhubarb

I've never really interacted with rhubarb on any level prior to this year, now that my girlfriend and I have joined a local community supported agriculture farm (CSA). My grandfather never grew it in his garden (at least, during my 28 years eating from it), and my mom, never one to whip up pies, cakes, or other desserts without a good reason, never baked with it. I would walk by it in the grocery store every year and turn up my nose at what I thought was pretty much equivalent to ugly red celery.

One of the joys of participating in a CSA is that you never know what you're going to get in your share. For 3 weeks now, we've gotten big bundles of rhubarb (see figure 19.i). My girlfriend took some, promising to make jam or a cobbler or something. The problem is, she's away at her family's summer beach cottage while I'm stuck here working over night shifts every four nights or so while the new residents "acclimate" to the hospital (I swear, they get softer on the new neurology residents in my program every year). I was also stuck with this week's rhubarb, which is apparently the last of the season. A quick search on my go-to food resource CHOW.com showed me a neat little trick to do with the scarlet stalks - rhubarb syrup. And thus, as a welcome back surprise for my girlfriend, the Rhubarb Basil Martini was born. Then along came it's younger brother, the Rhubarb Gin Fizz.

Figure 19.i - A quick before-and-after shot.

Rhubarb Basil Martini

• 1/2 oz. of rhubarb syrup - recipe linked above
• 1 & 1/2 oz. of vodka
• 1/2 oz. of dry white vermouth [note: we ran out of dry vermouth and tried using sweet red vermouth, and the drink came out disgusting. I do not suggest this substitution.]
• 6-7 small basil leaves, and one large basil leaf for garnish.

Place the basil leaves in your cocktail shaker, then add ample amounts of ice. Pour the liquors and syrup over the ice and basil, cover and shake. Strain into a martini glass and garnish with one large basil leaf.

Rhubarb Gin Fizz

• 3/4 to 1 oz. rhubarb syrup, depending on how sweet you want your drink.
• 1 & 1/2 oz. of gin. I have a bias towards Henricks, which I think a) is one of the smoothest gins on the market, and b) just feels right in a quirky drink like this one.
• Ice.
• Club soda.

Pour the syrup and gin over the ice in a rocks glass, fill to the top with club soda and give it a gentle stir.

Enjoy! Next week, we'll look at my #1 favorite thing to do after a deep sea fishing trip with my buddies (other than sober up and maybe take a nap).