Welcome to Imbibe Magazine's between-issues look at liquid culture with drink recipes, news and more. From coffee to cocktails, Imbibe celebrates your world in a glass.

Thursday, May 31, 2012

Homemade Rhubarb Bitters

Photo by Stuart Mullenberg
No longer relegated to desserts, rhubarb has been enjoying a second act as an ingredient in drinks. Fusing the tart fruit (or veggie depending on your view) with citrus and spice, rhubarb bitters add distinctive depth to cocktails, and crafting your own batch is as easy as you-know-what. This recipe from New York bartender Greg Seider combines a high-proof alcohol with the crimson-colored stalks, fresh citrus and cinnamon. Try the bitters in the Bourbon Street and Chet Helms cocktails.