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7.16.15

Rhubarb Slush  

Rhubarb Slush  
Photo by Kieran Wagener

Serves
1 cocktail

From Karl Dornemann of Supper Southern Morsels and Gosport Tavern, Portsmouth, VA

Ingredients

2 ounces Rhuby rhubarb liqueur

1 ounce rose simple syrup (recipe below)

2 dashes lavender bitters

Directions

Shake all ingredients with ice and pour over crushed ice in coupe glass. Rose Simple Syrup // Place 4–5 organic rose petals in 2-to-1 (water-to-sugar) simple syrup and store in refrigerator overnight. Strain to remove rose petals and keep refrigerated in airtight container. Will last 1 month.

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