by James Betz of Eleven Madison Park
In the United Kingdom, “Rhubarb Rhubarb” was once a term film producers urged extras to yell out of sync with one another during raucous crowd scenes.
1 dash sarsaparilla tincture
1 teaspoon cane syrup
Heavy ¼ ounce Rabarbaro Zucca Amaro
Scant ½ ounce Rhubarb Consommé syrup
Scant ½ ounce Suze Gentiane
Scant ¾ ounce Aperol
¾ ounce fresh squeezed Lemon Juice
1 ounce Highlands Blanco tequila
Build in a cocktail shaker.
Shake and strain into Salers Gentiane-rinsed coupe.
4 ½ pounds sliced rhubarb, all leaves removed (They’re poisonous.)
½ pounds evaporated cane juice
Cover, air tight, in a sous vide bag if possible.
Steam in oven at 212°F for an hour.
Strain through cheesecloth. Using a refractometer, bring to 50 brix.
8 ounces sarsaparilla root
Put 8 ounces sarsaparilla root to 16 ounces Everclear into airtight container. Let sit for 10 days.* Strain.
*Note: letting sit longer will result in deeper woodier/musky/astringent aromatics that mask the funky vanilla aromatic of the tincture.
Cane Sugar Syrup
16 ounces evaporated cane juice
Weigh out 16 ounces evaporated cane juice.
Add to 8 ounces boiling water. Mix until completely dissolved.
Store and refrigerate. Pound it.
Photography by Christopher Mac Aoidh
Styling by AnneStine Bae