|  home | feedback | help          
Mixologist Jack Judson of Apothéke – New York, NY
Jack Judson
9 Doyers St
New York, NY 10013
(212) 406-0400
Rhoubarb Rouge on
+ Click image to enlarge

Rhubarb Rouge
Mixologist Jack Judson of Apothéke – New York, NY
Adapted by
March 2009
Yield: 1 Cocktail

Hibiscus Syrup (makes 1 pint):
2 cups water
2 tablespoons dried hibiscus flowers
2 cups organic cane sugar

Rhubarb Puree (makes 1 pint):
2 cups rhubarb, chopped

To Assemble and Serve:
5 raspberries
2 ounces cachaça
½ ounce orange liqueur
½ ounce fresh lime juice
½ ounce simple syrup

Hibiscus Syrup:
Bring water to boil. Steep dried hibiscus flowers for 45 minutes. Combine with sugar and reserve.  

Rhubarb Puree:
Blanch the rhubarb and shock in ice water. Transfer to blender and puree. Add hibiscus syrup to taste.

To Assemble and Serve:
In a shaker, muddle 4 raspberries. Add ice, cachaça, orange liqueur, lime juice, simple syrup, and ¼ ounce rhubarb puree. Shake vigorously and strain into a cocktail glass. Garnish with a raspberry. 

  • Albert Trummer’s Vintage Glassware
  • Winter Drinks
  • Summer Drinks

  •  Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy