Our Long Pour: “Rhubarb Negroni”

I love rhubarb, so after the recent fail at a rhubarb cocktail, I was anxious to try again. This spin on a Negroni, from Lidia Bastianich’s “Felidia” cookbook, didn’t disappoint. It starts with a much simpler rhubarb syrup: 2 cups of sliced rhubarb simmered for 15 minutes in 1 cup of water and 1 cup…

Our Long Pour: “Lucien Gaudin”

Like a character from a Decemberists song, here comes Lucien Gaudin with his epée drawn. He was an early-20th Century French Olympic champion fencer, and his eponymous cocktail is just as refined, precise and brash as his performance on the piste. An ounce of gin and a half ounce each of Campari, Cointreau and dry…

Our Long Pour: “Rhubarb Spritz”

It’s reassuring, in these weird, muted days, to see rhubarb make its way to the greengrocer. Electric pink and with a sour jolt to match, it’s the rowdy and flamboyant gay friend of staid asparagus and flighty ramps. So, I was excited to find this cocktail. It starts with a quick but relatively complex syrup….