The Fool Aperitivo

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.

2 oz. pineapple-infused gin
¾ oz. Cappelletti Aperitivo Americano
¾ 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

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 Gin: Remove 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 Cordial: In a medium saucepan, combine 1½ 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 1½ 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 1½ cups of white sugar and 1 oz. of brandy, stirring until the sugar has fully dissolved. Keep refrigerated for up to 2 weeks.

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


Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.