• Jennifer Valentyne

Rhubarb and Fernet Sour

Fernet is a new fad, so let’s dive right in with this delicious drink!


Recipe (Makes 1)

  • 4 ½ oz club soda

  • 1 oz Rhubarb Syrup (Recipe Below)

  • 1 oz freshly squeezed lime juice

  • 1 oz Fernet-Branca

  • Rhubarb ribbons, for garnish (optional)

Rhubarb Syrup Recipe (Makes 1½ cups)

Place 2 thickly sliced trimmed rhubarb stalks, 1 cup (250 mL) granulated sugar and 1 cup (250 mL) water into a small saucepan. Set over medium heat. Gently simmer until rhubarb is very tender, about 10 minutes. Remove from heat and let cool completely. Using the back of a ladle, swirl and push through a sieve into a jar. Keep leftover rhubarb purée for another use (like stirring into plain yogurt).


Directions

Pour club soda into an ice-filled tall glass. Pour in Rhubarb Syrup (it should sink to the bottom). Add lime juice. Slowly pour Fernet over the back of a spoon to float on top of cocktail. Using a vegetable peeler, pull a piece of rhubarb from the stalk. Add. It will curl in the cold cocktail.





Original Recipe from LCBO: https://www.lcbo.com/lcbo/recipe/rhubarb-fernet-sour/F201903052#.XQvJstNKj3Q

© 2019 Valentyne Productions, Created by Bianca Bertagnolio

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