What’d You Do Last Weekend?
Heading to a party where there will be lots of wine, and not sure what to take? How about some simple savory cookies - biscotti and sables made for wine pairing?
Rhubarb Rose Bitters
This bitters recipe is completely original – and is a real experiment. Todd added the essential things to make it bitter, but it will take a little while before we know if the experiment is a success or not!
From our first tastes and smells, the results are wonderful.
Rhubarb Rose Bitters
1/2 c ginger, chopped
1 tsp gentian
1 piece Indonesian cinnamon
5 – 10 g whole cloves, crushed
1 1/2 star anise, crushed
5 – 10 g green cardamom pods, crushed
3 stalks rhubarb, sliced
Zest & pith of 1 lemon
1/4 c rose buds, dried
2 leaves purple shiso
4 leaves Horehound
4 leaves Chocolate mint
1 bottle Everclear
- Place all ingredients in a jar and store for 2 weeks, shaking daily.
- Strain the solids out and squeeze them dry. Reserve the alcohol.
- Put the solids back into a saucepan with water and bring to a boil. Lower the heat and simmer (covered) for 10 minutes.
- Put the solids and the water in another jar and store in a cool dark place for 1 week, shaking daily.
- At the end of the week, strain and discard the solids and reserve the water.
- Dilute the reserved alcohol with the water - making up half of the volume of the liquor with water (if you have 2 c liquor, dilute with 1 c water).
- Add caramelized sugar syrup to the mixture for color and allow it to rest for a few days (to dissolve the sugar and mellow the flavor).