Farm-to-Glass

This entry was posted on June 6, 2009 by McEvoy Ranch.

A few weeks ago, CUESA hosted a hands-on mixology event with acclaimed bartender Scott Beattie, author of Artisan Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus. whole-rhubarbBeattie used our organic rhubarb for one of his featured drinks and it tasted so good, I snagged the recipe! Here is a slightly tweaked version for your drinking (and mixing) pleasure....
RHUBARBARELLA-adapted from Artisan Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus, by Scott Beattie MAKES 1 COCKTAIL 3/4 oz. Hangar One Buddha's hand vodka 3/4 oz. vodka 3/4 oz. freshly squeezed lemon juice 1/2 oz. Rhubarbarella Simple Syrup (see recipe below) 3/4 oz. seltzer 10 pieces Candied Rhubarb (see recipe) 5 shiso leaves, cut into chiffonade Combine the vodkas, juice, simple syrup, and seltzer in a mixing glass and give it a stir. Add the rhubarb, shiso and enough ice to fill the mixing glass. Cover and shake a few times. Pour into a short or tall collins glass to serve and use a straw or knife to evenly distribute the rhubarb pieces and shiso throughout the drink. CANDIED RHUBARB and RHUBARBARELLA SYRUP-adapted from Artisan Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus, by Scott Beattie MAKES 2 2/3 CUPS SYRUP AND 100 RHUBARB PIECES (ENOUGH FOR ~10 COCKTAILS) 2 2/3 C. boiling water 2 2/3 C. superfine granulated sugar 1 small red beet 2 medium stalks rhubarb First, make a simple syrup by combining boiling water with sugar and stirring well until dissolved. Chill thoroughly. Cut the beet into several slices and add it to the chilled syrup. Cut ends off the rhubarb so the stalks are uniform length, then chop into 1/4-inch pieces. Add the rhubarb to the simple syrup mixture and gently stir. Place the container in the refrigerator and stir a few more times over the next 24 hours so the beets bleed their color evenly. Once the color is red enough, remove and discard the beets. The candied rhubarb pieces and simple syrup will keep for about 7 days refrigerated.
Rhubarb is still in season at the ranch and available on Wednesday afternoons in our Ferry Building shop. For current availability, call our shop: 415-291-7224. Now if only he'd come up with a cocktail featuring our olive oil...

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