only dregs left after a jolly cocktail session...

Rhubarbarella

When life gives you rhubarb vodka, make a cocktail…

One day in the doldrums of late winter, my friend Julia appeared at my door with a bottle of vodka. Not just any vodka, this was Chase Rhubarb Vodka, distilled from potatoes in Herefordshire, England.  A limited edition, it came complete with its own cheery little Union Jack bow tie.  As she pressed it into my hands, she said “I’m curious to see what you can do with this”.

Rhubarb has a delicious tartness that can pass as either a fruit or a vegetable. I love eating it, but it never occurred to me to drink it. Julia knows I’m always up for a good challenge and I didn’t want to disappoint.

Chase Rhubarb Vodka is the palest green-tinged pink with crisp fragrant notes of fresh cut rhubarb. On sipping it, you immediately notice the creamy mouthfeel from the potatoes.  It is interesting enough to sip neat from the freezer.  But I was after a late winter cocktail, so I came up with the RhuBarbarella.  It’s a little tart and not very sweet just like Jane Fonda’s character in the iconic film.  Don’t leave out the bitters, as they are essential to wake up the rhubarb flavour.   You can tell from the dregs left in the bow tied bottle that the drink was a big hit with my guests.

Bitters are essential to WAKE UP the rhubarb

Bitters are essential to WAKE UP the rhubarb

Rhubarbarella

pouring the Cointreau

ready for the garnish

ready for the garnish

 

 

 

The Rhubarbarella

2 oz Chase Rhubarb Vodka
0.5 oz Cointreau
1 oz fresh lime juice
0.5 oz simple syrup or gomme
a good dash of Angostura Bitters
 
Shake well over ice and strain into a martini glass.
Garnish with a small stick of fresh rhubarb partially split lengthways, with the split end dipped in sugar.

For more information on the range of handcrafted Chase Vodkas, see:

http://www.chasedistillery.co.uk/Our-distillery.htm

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