Matthew Kelly / Supercall
Strawberries and rhubarb are a match made in pie heaven; the sweet-grassy red berries are the perfect foil to tart, bitter rhubarb. To replicate the classic early summer dessert in a cocktail, we combined Zucca Rabarbaro, a rich, vegetal amaro from Italy, with the mellow fruitiness of homemade strawberry syrup. Gin and a touch of dry vermouth soften the amaro’s bitter flavors, while fresh lemon brightens everything up. It’s easier and, dare we say, better than pie.
FLAVOR PROFILE
Sweet, Sour
STRENGTH
INGREDIENTS
- 2 oz London Dry Gin
- 0.75 oz Zucca
- 0.75 oz Dry Vermouth
- 0.75 oz Lemon Juice
- 0.75 oz Strawberry syrup
INSTRUCTIONS
Step one
Add all the ingredients to a shaker tin with ice and shake.
Step two
Using a Hawthorne strainer, strain the cocktail into a chilled coupe glass.
Contributed by Supercall
