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Cocktail Recipes

VANILLA BEAN

JUNIPER BERRY

LAVENDER

LEMONGRASS

KUMQUAT

RHUBARB
DRY Rhuberry Refresher
Carmel-Appletini
Red Ruby Flush
Rhubarb Mojito
Rhubaretto
Ruby Crusta

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.

 

Carmel-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.

 

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:
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.