Hi, I'm Tim - Amanda's (much) better half. I tend to spend time trying to find ways to connect our weekly CSA share to some form of cocktail or another. I'm a big fan of trying different things when I can - especially in the summer when a cool drink can be a great after work treat or a trick to spice up a social gathering. This week I found an interesting (and easy) recipe for rhubarb bitters. For myself cool and dark places are hard to find in a walk up third floor apartment in late June, so I am not jumping into this one right away, but I may give it a try if we get another batch and I am feeling bold.
Ingredients
- 3/4 lb. fresh rhubarb
- 1 Vietnamese cinnamon stick, broken into pieces
- (Note: Apparently sweeter than reg. cinnamon, if you sub. reg cinnamon, will result in a slightly more earthy flavor)
- 1 med. sized navel orange
- 1/2 med. sized ruby grapefruit
- 12 oz. grain alc. (Everclear)
- 6 oz. water
- 1 oz. agave nectar
Tools
- sharp knife
- channel knife or veg. peeler
- large jar w/ lid
- fine strainer
- clean glass bottle w/ lid
- funnel
Directions
- Chop rhubarb roughly in 1/2 inch cubes. (Note: on stalks - no leaves, they're poisonous!)
- With a channel knife or veg peeler remove the zest from the orange and grapefruit, being careful to not include any white pith.
- Combine the chopped rhubarb, citrus zest, cinnamon stick, and grain alcohol in a large glass jar and cover. Store the jar in a cool, dark place and shake daily for two weeks.
- Strain ingredients through a fine strainer and funnel into a clean glass bottle.
- Funnel the water and agave into the bottle and shake to combine. Store at room temp. for up to two months.
Courtesy:
Imbibe Magazine
May/June 2011
Imbibe Magazine
May/June 2011
Cocktail recipes to use your bitters can be found at:
http://www.imbibemagazine.com/In-this-Issue-May/June-2011Image Courtesy of:
http://www.flickr.com/photos/prolost/5696900005/lightbox/