photo by Jennifer Johnson
Rhubarb is a must-have summer cocktail ingredient, adding a richness and astringency that pairs perfectly with cocktails containing fresh citrus juice. Take care to only eat the stalks, as the leaves are poisonous. If you can’t find poppy liqueur, Grand Marnier is a suitable substitute.
Rhubarb honey syrup
1/2 pound fresh rhubarb, chopped
1 cup water
1 cup honey
Zest from 1/2 lemon
2 ounces silver tequila
3/4 ounce rhubarb honey syrup
1/2 ounce Greenbar Distillery Grand Poppy Amaro
3/4 ounce fresh lime juice
Fresh untreated, organic poppy petals, for garnish
Lime slice, dipped in sea salt or sweet + spicy salt (see cook’s note), for garnish
Make rhubarb honey syrup. In a medium saucepan, add rhubarb, water, honey, and lemon zest. Simmer for 15 minutes or until rhubarb is tender, stirring frequently and adding water as needed. Remove from heat and allow to cool. Once cooled, transfer to a blender and purée until smooth. Transfer to a mason jar, cover, and refrigerate for up to 2 weeks.
Combine cocktail ingredients in a cocktail shaker and add ice. Shake vigorously for 10 seconds. Add ice to a rocks glass and strain mixture into glass. Garnish as desired.
cook’s note: To make sweet + spicy salt, combine 1/4 cup sea salt, 1/4 cup organic sugar, 1 tablespoon chipotle powder, and 1 tablespoon cinnamon in a mortar and pestle until finely blended. Store in an airtight container up to 1 year.