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COCKTAIL RECIPES | RHUBARB

 

Rhubarb & Ginger
Mike Guest | Addison - San Diego, CA     

4 blackberries
2 1/2 oz. candied ginger-infused vodka
3/4 oz. lemon juice
1/2 oz. simple syrup
2 1/2 oz. Rhubarb DRY Soda
Serve: Collins Glass

  • Muddle blackberries into a mixing glass and fill glass with ice.
  • Add candied-ginger vodka, lemon juice and simple syrup.
  • Give mixture a short shake, then pour contents into collins glass.
  • Fill to the top with Rhubarb DRY Soda.

Blueback Collins
Dan Stern | Urban Farmer - Portland, OR     

1 1/2 oz. Organic Nation Vodka
1/2 oz. Orgeat Syrup
1/4 oz. Lemon
3 Dashes Orange Bitters
2 oz. Rhubarb DRY Soda

Serve: Collins Glass
Garnish: Orange and Cherry Flag

  • Half fill cocktail shaker with ice.
  • Add vodka, orgeat syrup, lemon juice and bitters.
  • Pour into glass over fresh ice.
  • Garnish with orange and cherry flag.

Caramel-Appletini

1 oz. Bourbon
1 oz. Apple Pucker
1/2 oz. Butterscotch Schnapps
3 oz. Rhubarb DRY Soda
Serve: Martini Glass
Garnish: Cherry

  • Half fill a cocktail shaker with ice.
  • Add bourbon, Apple Pucker and butterscotch schnapps.
  • Shake well and strain into a martini glass.
  • Pour in Rhubarb DRY Soda and stir.
  • Garnish with a cherry.

DRY Rhuberry Refresher

1 oz. Raspberry Vodka
3/4 oz. Chambord
6 oz. Rhubarb DRY Soda
Serve: Bucket
Garnish: Lime and Cherry Flag

  • Pour all ingredients over ice into a bucket glass.
  • Mix gently. Garnish with a lime and cherry flag.

Red Ruby Flush

1 oz. Vodka
1 oz. Amaretto
6 oz. Rhubarb DRYSoda
Serve: Martini Glass
Garnish: Crushed Nuts

  • Prepare a highball glass with ice fresh cranberries on the bottom.
  • Half fill a cocktail shaker with ice.
  • Add vodka and amaretto. Shake well.
  • Pour mixture into glass. Top with Rhubarb DRY Soda and stir gently.

Rhubarb Mojito:

Matthew Walker & Devlin McGill | 0/8 Seafood Grill - Bellevue, WA 

Mint Sprigs
2 oz. Cruzan Rum
1 oz. Simple Syrup
3/4 oz. Fresh Lime Juice
3 oz. Rhubarb DRY Soda
Serve: Pint Glass

  • Fill a cocktail shaker with ice, mint, rum, simple syrup and lime juice.
  • Shake well or muddle, then and strain into a pint glass.
  • Top with Rhubarb DRY Soda

Rhubaretto: 

Craft Restaurant - Los Angeles, CA

2 oz. Citrus Vodka
1 oz. Amaretto
1/2 oz. Fresh Lemon Juice
1/2 oz. Simple Syrup
3 oz. Rhubarb DRY Soda
Serve: Collins Glass
Garnish: Rhubarb Sprig and Lemon Juice

  • Fill a cocktail shaker with ice, vodka, amaretto, simple syrup and lemon juice.
  • Shake well and strain into a collins glass over ice.
  • Top with Rhubarb DRY Soda

Ruby Crusta: 

James MacWilliams | Canlis - Seattle, WA

1 1/2 oz. Rum
1/2 oz. House Grenadine*
1/2 oz. Ginger Syrup
1/2 oz. Fresh Lime Juice
2 oz. Rhubarb DRY Soda
Serve: Cocktail Glass
Garnish: Sugared Rim and Lime Twist

*House Grenadine: 

-Toast the seeds of 8 white cardamom pods in a pan.
-Cool pan and add the peels of two oranges with all the pith removed.
-Add 500 grams of sugar and 750 ml of pomegranate juice.
-Heat just until boiling and all of the sugar has dissolved.
-Let spice and peel steep until cool, about an hour.
-Strain through a chinios and bottle.

  • Fill a cocktail shaker with ice, add all ingredients and shake lightly.
  • Strain into prepared glass, add garnish and serve.

Scottish Rhubarb Sparkler:

Bill Norris | FINO, Custom Libations - Austin, TX 

1 1/2 oz. Hendrick's Gin
1 oz. Fresh Meyer Lemon Juice
1/2 oz. Honey Syrup*
Chilled Rhubarb DRY Soda
Serve: Martini Glass or Coup
Garnish: Flamed Lemon Peel

*Honey Syrup: 

-Combine two parts honey with one part boiling water.
-Stir until well combined and store in the refridgerator for up to ten days.

  • Combine gin, lemon juice and honey syrup in a cocktail shaker with ice.
  • Shake and strain into glass, then top with Rhubarb DRY Soda.
  • Garnish with a piece of flamed lemon peel.