Over the years we have looked to spring harvest for cocktail inspirations. Rhubarb has been a favorite spring flavor for us and this year we are employing it in a variation on the Manhattan. Rhubarb has a flavor not dissimilar to strawberries but earthier and a bit more tart. In this Manhattan variation we’re replacing the vermouth with Rhubarb syrup and as a base chose gold Barbados rum instead of whiskey. If whiskey is your preference this recipe works just fine with grain spirits like Bourbon and Rye.
The Rum Rhubarb Manhattan
In a Large Lowball Tumbler Filled with Ice Add:
- 2 Ounces Barbados Gold Rum (We like Plantation 5 year)
- ½ Ounce Rhubarb Syrup*
- 1 Dash Orange Bitters
Stir and Garnish with a Slice of Rhubarb or Orange Twist
- 1 Cup Sugar
- 1 Cup Water
- 2 Cups Chopped Rhubarb
Bring Water to a Boil. Add Sugar Until Well Dissolved. Add Rhubarb and Simmer for 30 Minutes. Strain and Cool. Will Keep Refrigerated for About a Week.