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Recipe Detail Page
Rhubarb and Orange Italian Tonic
Early Summer 2024
This recipe is a great way to take advantage of in-season rhubarb and make a stunning sipper. Bitter-tart flavours mingle, making a complex-tasting and satisfying cocktail.
Makes 1 cocktail
1 1/2 oz Rhubarb-Orange Syrup (recipe follows)
1 oz Amaro or a mix of Amaro and Campari (optional)
2 oz tonic
Long strip orange zest for garnish
1. Pour syrup and Amaro over a large cube in a rocks glass. Top with tonic. Stir and garnish with orange zest.
Makes 1 cocktail
RHUBARB-ORANGE SYRUP
Place 3 medium, trimmed and thickly sliced rhubarb stalks, 4 long strips of orange zest, 1 cup (250 mL) granulated sugar and 1 cup (250 mL) water into a small saucepan. Set over medium heat. Gently simmer until rhubarb is very tender, about 10 minutes. Remove from heat and let cool completely. Using the back of a ladle, swirl and push through a sieve into a sterilized jar. Keep leftover rhubarb purée in the fridge (up to 4 days) for another use, like topping ice cream.
Makes 1 1/4 cups (310 mL) syrup for 6 cocktails or mocktails
