What. I need to make this! And as someone who’s not generally a fan of vodka, there is hope! Not all vodkas are overwhelmingly vodka-y — I think it’s just about finding one that suits you. I personally love using Prairie vodka in my cocktails when a sub just won’t do. :)
Rhubarb has long been underrated,so it’s always nice to see this – something most of us haven’t seen (much less tasted) before. Cocktails as of late are becoming so interesting and creative. That’s mixology for you…it’s evolving like crazy.
So looking forward to trying this!!! Also, way to call out the vodka snobs right away – awesome :) I’m assuming you’ve read Boozehound? Total vodka snobbery that has just further enabled my husband in his vodka snob status.
So pretty! And more importantly, so boozy! It’s times like these I’m thankful for living by the motto, “It’s already noon somewhere.” Thanks for this recipe; it’s on my list of things to make before rhubarb goes out of season again!
I totally forgot the book came out! I didn’t get a chance to test this particular recipe, but working on this book was SO much fun because everything tasted so good!! Love Franny’s food and glad you’re enjoying the book!
And THIS is why I should have planted a red-stemmed rhubarb variety – mine is mostly green, which I’m guessing will make for a sorta brownish cocktail with the Aperol? Might have to try it anyway. Discovered Aperol spritzes on a visit to Italy, but this takes it to a whole new level – will definitely be trying this once I’m done being productive for the day. Alternately, any recommendations for a green or yellow alternative to Aperol?
Made this over the weekend when the temperature hit 109! here in Sacramento. It was delicious and pretty and everything I wanted in a cocktail. We shook it until there will little shards of ice floating on top. Perfect!
I made this tonight & my puree looked nothing like your photo (which is gorgeous). Mine was more the color of a bad mauve 80’s prom dress. I didn’t get beautiful crimson droplets like you did. The liquid is in the fridge in a glass container and I’m hoping for the best. Any advice?
Hi Dorothe! My guess is that your rhubarb just wasn’t as red as mine was? The color is going to depend on the rhubarb. But as long as it is in the pink range, you’ll be fine because the Aperol is red…it will boost the color. Also, it might brighten up after the sediment settles.
And for the record, green rhubarb will still work here, but the color won’t be nice.
I found out* that freezing rhubarb breaks down the structure and lets you press out the juice easily without cooking or pureeing. It’s also clear, so you don’t need to separate it later. I freeze cubes of it in ice cube trays and stash it for the sadly rhubarb-less months of the year.
*My brother, who rarely cooks more than a minute steak, shared this with me unexpectedly at a family dinner. I have to assume he once fell asleep watching Alton Brown.