Ode to Rhubarb
Gin, Rhubarb Juice, Rhubarb Oleo Saccharum, Rhubarb Tincture, Rhubarb Powder
Bartender Adam Vancil of Driftwood | Seattle, WA
Adapted by StarChefs | December 2025 | Photo: Will Blunt
INGREDIENTS
Rhubarb Tincture:
1 stalk rhubarb, diced
4 ounces 190-proof Everclear
Rhubarb Powder:
2 stalks rhubarb, diced
Rhubarb Oleo Saccharum:
4 cups diced rhubarb
2 cups raw sugar
Rhubarb Juice:
Fresh rhubarb juice
To Assemble and Serve:
Yield: 1 cocktail
2 ounces gin
Sliced rhubarb
METHOD
For the Rhubarb Tincture:
In a nonreactive container, combine all ingredients. Let sit 3 days at room temperature. Strain, bottle, and reserve.
For the Rhubarb Powder:
Heat oven to 200°F. Place rhubarb on a sheet tray and dehydrate overnight. The next day, transfer to a spice grinder and process until a fine powder is achieved. Pass through a fine-mesh strainer. Transfer to an airtight container and reserve.
For the Rhubarb Oleo Saccharum:
In an airtight container, combine all ingredients. Seal and let sit overnight at room temperature. The next day, strain, bottle, and refrigerate.
For the Rhubarb Juice:
Place juice in a large nonreactive container. Let sit at room temperature until mixture has separated. Skim solids from the surface and allow pectin to settle. Bottle and refrigerate.
To Assemble and Serve:
In a shaker with ice, combine gin, 1 ounce Rhubarb Juice, ½ ounce Rhubarb Oleo Saccharum, and 2 drops Rhubarb Tincture. Shake and strain into a chilled Nick and Nora glass. Garnish with rhubarb. Dust with Rhubarb Powder.
