DIY Cocktails

Make this Drink: Rhubarb n Rye from Tilth

May 18, 2009

Tilth is crowded even when Maria Hines didn’t just win the James Beard award. And for good reason. It’s a great restaurant and a lot of people know it. Okay everyone knows it. So I’m imagining it’s going to be a little tough to get in there for a while.

I can’t help you get a table, but I can offer you this drink recipe to make at home while you wait out the Beard buzz. It comes from Adam Chumas, the restaurant’s general manager and wine director and is made with rye whiskey, a spicy liquor that used to be a mainstay of mixed drinks—most classic whiskey cocktail recipes call for rye—and is now enjoying a serious comeback. Also: a stick of sugared rhubarb. Which is so adorable and lifestyley it kind of gives me chills.

If you want to make your own syrup, it’s easy. You’re basically just making a flavored simple syrup. Here’s recipe from the Splendid Table to play with—I’d add about a tablespoon of verbena, chopped.

Rhubarb n’ Rye

1 1/2 oz Old Overholt Rye Whiskey

1/4 oz Rhubarb Lemon Verbena Syrup

1/4 oz Fresh Lemon Juice

1/4 oz Sweet Vermouth

Stir, then strain into a chilled cocktail glass and garnish with a sugar-dipped rhubarb stalk.

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