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The Fool 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.


  • 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


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.

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