I never knew what to do with rhubarb before I started putting it in cocktails. This Spring, like the one before and several before that, I made a rhubarb-strawberry gastrique to use in drinks. While gastriques are heavy on the vinegar, the final flavor isn’t identifiable as vinegar. The vinegar simply takes all of the other flavors up to 11. The gastrique is easy to make: one cup sugar, half cup water, half cup vinegar (I used apple cider.) Bring everything to a boil, add in chopped fruits, vegetables, and/or herbs, and simmer for ten minutes. Strain out solids before using.
1 1/2 oz Sazerac Rye Whiskey
1 oz rhubarb-strawberry gastrique
2 dashes Peychaud’s bitters
2 large mint leaves, torn into pieces
Shake all ingredients with ice in shaker until very cold. Strain into an ice filled glass and garnish with mint.