Another seasonal wonder. Rhubarb makes a beautiful tart and bitter alternative to citrus. Here I blended equal parts of fresh rhubarb juice with Cointreau, Salers gentiane and sugar to make an acidic homemade Aperol style liqueur.
1 1/2 oz Tanqueray No. Ten
1/2 oz Lustau amontillado sherry
1 oz Homemade rhubarb liqueur
3/4 oz Lemon juice
1 Barspoon Maraschino
Shake all ingredients over ice and fine strain in a chilled cocktail coupe. Garnish with rhubarb ribbons.