The Fool Aperitivo

RECIPE: Justin Stamper for Matilda Midnight, The Dwell Hotel, Chattanooga, Tennessee

Photo: Graham Yelton

March 28, 2019

Put a little spring in your step with this pineapple and rhubarb cocktail.

From the bar’s tarot-themed cocktail menu, this drink, named for the card representing beginner’s luck, matches pineapple and rhubarb with the gentle bitterness of an Italian aperitivo and the frothiness of egg white.

Ingredients

2 oz. pineapple-infused gin
3/4 oz. Cappelletti Aperitivo Americano
3/4 oz. rhubarb cordial
2 dashes cardamom bitters
1 fresh egg white (pasteurized if you like)

Tools:shaker, strainer, fine strainer
Glass:cocktail or coupe
Garnish:lime peel, star anise

Preparation

Shake all the ingredients without ice until frothy, then shake again with ice to chill. Double strain into a chilled glass and garnish.

Pineapple-Infused GinRemove the skin and core from 1 ripe pineapple, then slice the fruit. Add the fruit to a sealable container and fill with gin; seal the container and place in the refrigerator for 1-3 weeks, tasting the gin periodically until the desired flavor is reached. Strain the liquid well and rebottle for use; keep refrigerated for up to 3 weeks.

Rhubarb CordialIn a medium saucepan, combine 1 1/2 lbs. of fresh, sliced rhubarb stalks (taking care to avoid the poisonous leaves), 2 oz. of fresh lemon juice, 3 dashes of Peychaud’s bitters and 1 1/2 cups of water. Bring the mixture to a boil, then reduce heat and simmer for around 30 minutes, until the rhubarb has become translucent. Strain out the solids, then add 1 1/2 cups of white sugar and 1 oz. of brandy, stirring until the sugar has fully dissolved. Keep refrigerated for up to 2 weeks.