This refreshing cocktail by bartending veteran Naren Young is low in alcohol and high in flavor.
- 1 1/2 ounces Martini & Rossi rosato vermouth
- 1/2 ounce Aperol
- 1/4 ounce rhubarb shrub*
- 1/2 ounce strawberry purée
- 1 tsp lemon juice, freshly squeezed
- 5 dashes rhubarb bitters
- Garnish: mixed berries
- Garnish: mint sprig
- Garnish: powdered sugar
Add all ingredients to a shaker with ice and shake until well-chilled.
Strain into a stemmed cobbler glass filled with crushed ice.
Garnish with mixed berries, a mint sprig and powdered sugar.
*Rhubarb shrub: In a saucepan over medium heat, toast 2 tablespoons coriander seeds and 3 tablespoons pink peppercorns for a minute or two. Add 4 cups granulated sugar, 1 quart raspberry vinegar and 4 cups chopped rhubarb and cook just until the mixture begins to bubble. (The sugar will dissolve and the rhubarb will begin to break down.) Remove from heat and allow to cool completely. Strain through a sieve, pressing the rhubarb to extract as much liquid as possible. Store in the refrigerator.