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The Perfect Rhubarb & Rye

I just want to say how much I dislike when I find a recipe for something and I have to scroll through someone's life story to get it. This is not that kind of place. But I do love a good story. Stick around and you'll find plenty of those when you're not looking for a perfect cocktail recipe. xo

Here's what you need:

Rhubarb Syrup

  • 8 to 10 rhubarb stalks

  • 2 cups water

  • 4 cups sugar or less

  • a secret strawberry or two

  • cheesecloth or a nut milk bag

This makes a lot. I think it's worth it because it's so delicious and you will want to make this cocktail a number of times. If you've got the rhubarb, make it. If rhubarb is harder to come by just make a bit. That's all you'll need.

Put the water in a saucepan and add chopped rhubarb. Heat until softened. I even used a hand blender to make it smoother and to release the liquid. My rhubarb is a pale green with some blushing a bit pink. But when they are in a pot, they just emerge green. I would prefer a syrup that's pink so I added some strawberries. Again, hand blend.

Place the mushy results in a nut bag or cheesecloth and let the liquid seep out through a colander and into a bowl. Put the remaining pure rhubarb nectar in a saucepan, heat and mix with equal parts sugar ( or a wee bit less ).

The Cocktail

  • 1/4 oz rhubarb syrup

  • 1/4 oz lemon juice

  • 1/4 oz sweet vermouth

  • 1 1/2 oz rye whiskey

Put all the ingredients in a cocktail shaker with ice. The ice dilutes the sweetness and makes it really cold.

Serve in a pretty glass over a large format ice cube with a flower or other herb frozen in it. So pretty!

xo & cheers, Farm Girl

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