1 1/2 oz. reposado tequila
1 oz. rhubarb purée (see below)
1/2 oz. fresh lemon juice
1/4 oz. simple syrup (1:1)
2 dashes rhubarb bitters (get a recipe for a homemade version from our May/June 2011 issue)
Tools: shaker, strainer, fine strainer
Glass: cocktail or coupe
Shake all ingredients, except wine, with ice and double strain into a chilled glass. Top with sparkling rosé.
1 cup fresh rhubarb, coarsely chopped
1/2 cup sugar
1 cups water
2 bay leaves
In a medium saucepan, combine all ingredients and bring to a simmer, stirring until sugar dissolves. Remove from heat and let cool. Once cool, remove bay leaves and run rhubarb and liquid though a food mill for initial blending, then through a fine mesh strainer to remove all excess pulp.
Anna Wallace, The Walrus and the Carpenter, Seattle