West to Kentucky

By Andrew Borley, the Volstead Act

This cocktail looks forward to the first produce of spring, while still including enough aged whiskey to weather any cold snaps that the final days of winter might bring.

1.5 oz bourbon whiskey

.5 oz pear eau de vie

1 oz rhubarb ginger syrup (recipe below)

1/4 oz freshly squeezed lemon juice

Shake with ice and strain into a chilled coupe.

Rhubarb Ginger Syrup

3 c chopped rhubarb

¼ c sugar

zest of one lemon

½ c minced ginger

simple syrup (equal parts cane sugar and water)

Combine rhubarb and sugar in a saucepan. Let stand at room temperature until the rhubarb begins to exude some juice, approximately 15 minutes.

Add the lemon zest and bring the mixture to a boil over medium-high heat, adding small amounts of water as necessary to prevent the rhubarb from boiling dry. Stir occasionally until you have achieved a thick, porridge-like consistency, about 15-20 minutes. Remove from heat and add ginger. Allow the ginger to infuse for 15 minutes.

Strain the mixture through a fine mesh strainer, pressing with the back of a spoon to extract as much juice as possible. Combine the resulting measure of juice with a half measure of simple syrup.

Makes about two cups.