Rhubarb and Roses Recipe

By
Autumn Giles
Autumn Giles
Autumn Giles wrote Beyond Canning in 2016 and has been creating recipes for preserving, cocktails, and desserts for over a decade, all gluten-free.
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Updated August 30, 2018
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Autumn Giles

The tart rhubarb shrub and hints of rhubarb flavor in the Aperol play off each other really nicely in this drink. I used Four Roses Yellow Label Bourbon here, but plug in your favorite bourbon for mixing if you don't have Four Roses on hand.

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Recipe Details

Rhubarb and Roses Recipe

Active 5 mins
Total 5 mins
Serves 2 servings
Cook Mode (Keep screen awake)

Ingredients

  • 3 ounces Four Roses Yellow Label Bourbon
  • 1 1/2 ounces Rhurbarb Shrub
  • 1 ounce Aperol
  • 1 ounce simple syrup (see note)
  • 1/2 ounce dry vermouth (such as Dolin)

Directions

  1. Add bourbon, rhubarb shrub, Aperol, simple syrup, and vermouth to a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into two coupe glasses and serve immediately.

Special equipment

cocktail shaker

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