The Fool Aperitivo - Imbibe Magazine Subscribe + Save

The Fool Aperitivo

Aperitivo

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
  • 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

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 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.

You Might Also Enjoy

Muletide Cocktail

Après Ski, An Old Fashioned Variation

The Sun

Graped Crusader

Trident Cocktail

Avenue Scotch Cocktail

Double Agent: A Manhattan Riff

Quick Wit Old Fashioned

Remember the Maine

Remember the Maine

branca menta

Menta Wray

Enjoy This Article?

Sign up for our newsletter and get biweekly recipes and articles delivered to your inbox.

Send this to a friend