Rhubarb and Rye
A delightful twist on the classic Manhattan from Adam Chumas at Tilth in Seattle.
1.5 oz rye whiskey
.5 oz rhubarb-lemon verbena simple syrup
.5 oz fresh lemon juice
.5 oz sweet (red) vermouth
Shake all ingredients over ice and serve in a cocktail glass.
Rhubarb simple syrup
1 loosely-packed cup chopped rhubarb stalks
1 cup sugar
1 cup water
Other fruits or herbs to taste (lemon verbena, strawberry, scented geranium, for instance)
Combine all ingredients and simmer gently for 15 to 20 minutes. Once the stalks are soft, press them with a muddler or wooden spoon to release the juice. Allow to cool, then strain and bottle. Keep tightly sealed in the refrigerator. Adding an ounce of vodka as a preservative will help extend the life of the simple syrup.