A New Take on a Classic
By Laura Oppenheimer in Food on Oct 10, 2007 1:45PM
To make the Rhuginger, fresh rhubarb and ginger were infused with North Shore Distillery's No. 6 gin. If you've only ever had rhubarb as a pie, now is your time to try something new. This is nothing like the artificially flavored vodkas that line store shelves these days. Rhuginger is a grown-up, innovative take on a classic spirit. As we tried it, we tasted a hint of rhubarb, which soon gave way to the mellow spice of the ginger. If this sounds like something you might like too, run don't walk to one of these sellers. Once it's gone, it's gone.
Not being cocktail experts, we looked to North Shore Distillery for guidance in crafting our beverage; they also recommend trying it straight up over a single ice cube. Our recipe was inspired by Inga, a bartender at Cafe Matou and beverage sensei to the masses.
2.5 parts Rhuginger No. 6
1 part pear liquor
1 part fresh lemon juice
Add all ingredients into a cocktail shaker over ice; strain into a glass and garnish with a lemon twist.