Original Recipe: Raspberry, Rhubarb & Rye

As past posts reveal, I’m a fan of shrubs.  I’ve used them in cocktails like the Autumn Breeze.  And because they are nonalcoholic they also work in mocktails like the Mexican Candy Soda.  In part because of their versatility, I’ve also recommended shrubs as great cocktail-themed gifts.  In that vein, I was recently given a gift of a rhubarb shrub from Tulip Tree Hill.  I immediately set out to find a good use for it in a cocktail.  And lo, the Raspberry, Rhubarb & Rye was born:

The inspiration for this drink was the strawberry-rhubarb preserves my grandmother always had on hand when I was a kid.  I figured raspberries would do just as well as strawberries and are a bit easier to use in cocktails.

That proved true, but these ingredients needed a little support to stand up against the base spirit – rye, in this case.  I thought it would help to add some sugar and citrus.  For these I used burnt sugar syrup from Tippleman’s and lemon juice.  I also added a dash of walnut bitters.

These additions rounded out the drink nicely, giving it a smooth, tangy and slightly sweet taste.  Although I put this together in January, the spring-summery flavors of rhubarb and raspberry hinted at the warmer days ahead.  This would be a perfect pre-dinner cocktail on a night of an outdoor meal.  Here’s the recipe:

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Raspberry, Rhubarb & Rye

This Raspberry, Rhubarb & Rye cocktail combines raspberry and rhubarb flavors to provide a smooth, tangy and slightly slightly sweet cocktail that is perfect for your next happy hour.

Course Drinks

Cuisine Sour

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 cocktail

Calories 195kcal

Author Geoffrey Wyatt

Ingredients

• 1 1/2 oz. rye I used Whistle Pig
• 3/4 oz. Tulip Tree Hill rhubarb shrub
• 3/4 oz. burnt sugar syrup I used Tippleman's
• 1/2 oz. freshly squeezed lemon juice
• 1 dash walnut bitters I used Fee Brothers
• 5 raspberries

Instructions

• Combine the rye, shrub, syrup, lemon juice, bitters, and three of the raspberries with ice in a shaking tin and shake vigorously.
• Strain into a rocks glass.
• Add a large ice cube.
• Garnish with two fresh raspberries.

Enjoy!