Why not? I was thinking about how rhubarb could bring new dimension to a cocktail — how its refreshingly sour lemon/lime/red currant flavour complements so many others — tamarind, mint, orange, cardamom, star anise.
Yet, how to tame the pucker factor without loading up on the sugar? What would a professional cocktailissimo do with this quirky stalk? A lot, evidently. Andrew Borley of the Volstead Act and the soon-to-be-opened Woodwork fashioned a sultry coupe by partnering rhubarb with tequila, Lillet, and amaro. Head convivialist Tarquin Melnyk (now practising his unique joie de cocktail in Calgary) takes the classic Dark’n’Stormy as his inspiration; Jordan Watson, barman at the Mac’s Confederation Lounge remodels the Pimm’s Cup; and, we couldn’t say cocktail without including something from the NYTimes’ Rosie Schapp. Enjoy the tartest, tangiest flavour of the season.
- Garden Ruin – Andrew Borley, bar director, co-owner, Woodwork
- Rhubarb Pimm’s Cup – Jordan Watson, Confederation Lounge, Hotel Macdonald
- The Prairie Shipwreck – Tarquin Melnyk, dedicated convivialist and winner of the 2013 Alberta CPBA cocktail challenge
- The Dory Green – Rosie Schapp, New York Times
- St. Tropez Rhubarb Cocktail – Food & Wine, Romee de Goriainoff
- Strawberry Rhubarb Smash – Little Giant Restaurant, NYC