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| 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.
