The East Fork Journal

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To me, rhubarb means springtime, and springtime means finding an excuse to sit outside in the middle of the afternoon and drink a cocktail. This low-proof sipper provides just the fix.

2 oz Amontillado Sherry

.5 oz Cynar

.5 oz rhubarb syrup (recipe below)

2 lemon wedges

crushed ice

Muddle the lemon wedges with rhubarb syrup in a tall glass. Add sherry, Cynar, crushed ice, and swizzle with a swizzle stick or long spoon. Pack down with more crushed ice and garnish with a lemon slice.


The window for rhubarb is so short that I feel a certain rush to make as many things as I can while it’s available. This rhubarb syrup is easy to throw together and will last for a few weeks in the refrigerator, or can be frozen indefinitely.

Juice cleaned and trimmed rhubarb stalks through a centrifugal juicer. Mix equal parts rhubarb juice and sugar until the sugar is fully dissolved. Avoiding heat here keeps the syrup’s flavor bright and fresh. If you don’t have a juicer, you can cook rhubarb with a little sugar and water until it breaks down and gets syrupy.