The 1822

Adapted by
February 2012
Yield: 1 Cocktail


Rhubarb Brandy
3 cups chopped rhubarb
500 milliliters brandy
Rhubarb Vermouth
5 grams bitter orange peel
2 grams vanilla bean
2 grams wormwood
1 gram angelica root
1 gram chamomile
1 gram cinnamon
1 gram coriander
1 gram fennel seed
1 gram gentian
1 gram ginger
1 gram green cardamom
1 gram nutmeg
1 gram oregano
1 gram orris root
1 gram rosemary
1 gram sage
1 gram thyme
1 gram wild cherry bark
.5 gram bay leaf (2 leaves)
2.25 liters rosé wine
600 grams white sugar
500 milliliters rhubarb brandy
375 milliliters ruby port
zest of ½ an orange


For the Rhubarb Brandy:

Combine the chopped rhubarb and brandy in a container and tightly seal. Store in a cool, dark place, and shake daily for 3 to 5 days, until ready.

For the Rhubarb Vermouth:

Place the herbs and spices in a pan over medium-high heat and toast until very aromatic, tossing frequently so as not to burn. Add the wine and bring to a boil. Meanwhile, heat the sugar in a separate pan until it caramelizes; add it to the wine. Stir to dissolve, take off the heat, add the brandy and port, stir again, and let cool. Add the orange zest, pour into a container, and cover and store overnight in the refrigerator to infuse. Finely strain into a container, evenly distribute into glass bottles, and refrigerate.

To Assemble and Serve:

Mount ingredients in a mixing glass; add ice and stir. Strain into a cocktail or Old Fashioned glass over fresh ice and garnish with a lemon twist.