Harvested in spring, Rhubarb is a favorite of pastry chefs, who use sugar and strawberries to balance its intense tartness. For this liqueur, we create an infusion of both green and red rhubarb, to achieve a perfect balance between tart and sweet.
| Volume | 750 mL |
|---|---|
| Country of Origin | France |
| Aroma | Strawberry candy and rhubarb stalk |
| Flavor | Stewed rhubarb followed by red berry marmalade. Slightly vegetal on finish. |
Harvested in the spring, Rhubarb evokes childhood memories possibly more than any vegetable. It’s also a favorite of bakers and confectioners, who use sugar and strawberries to balance its intense tartness. For this liqueur, we create an infusion of both green and red rhubarb, to achieve a perfect balance between tart and sweet.
| Appearance | Sunset Pink |
|---|
Giffard liqueurs are made with tradition and quality, blending established processes like slow maceration, with cutting-edge methods, in order to achieve the uncompromised taste of whole, natural fruits, herbs and spices. Since 1885, four generations of the Giffard family have worked hard to continuously provide the world with quality liqueurs and syrups.
Giffard Brand Page| Ingredients | |
|---|---|
| 1.5 oz. | Blanc Vermouth |
| .75 oz. | Giffard Rhubarbe Liqueur |
| .75 oz. | Rhum JM Blanc 100 Proof |
| .5 tsp | Alpe Amer |
| 1 dash | Peychaud's Bitters |
| 5 drops | Bittermans Celery Shrub |
| Method |
|---|
| Combine all ingredients in a mixing glass with ice. |
| Stir and strain into chilled glass. |
| Garnish |
|---|
| Cucumber ribbon |
| Ingredients | |
|---|---|
| .75 oz. | Pierre Vallet VSOP |
| .75 oz. | Giffard Rhubarbe |
| .25 oz. | Giffard Pamplemousse |
| .75 oz. | Fresh Lemon Juice |
| 2 oz. | Champagne |
| 1 dash | Bitter Truth Grapefruit Bitters |
| 2 dashes | Peychaud's Bitters |
| Grapefruit Twist |
| Method |
|---|
| Add all ingredients to the mixing tin (except Champagne). |
| Express and add grapefruit twist. |
| Add ice and shake hard. |
| Strain into wine glass over fresh ice. |
| Top with Champagne. |
| Garnish |
|---|
| Rhubarb Ribbons |
| Lemon Twist |
| Ingredients | |
|---|---|
| 1.5 oz. | Agave de Cortés Mezcal Joven |
| .75 oz. | Giffard Rhubarbe |
| .75 oz. | Lemon Juice |
| 0.5 oz. | Simple Syrup |
| 2 Dashes | Celery Bitters |
| Soda Water |
| Method |
|---|
| Combine all ingredients except soda in shaker with ice. |
| Shake vigorously and strain into a collins glass over fresh ice. |
| Fill with soda water. |
| Garnish |
|---|
| Rhubarb ribbon |
| Equipment |
|---|
| Collins glass |
