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Cocktail History
The Rhubarb & Gingerbread Negroni is an autumn cocktail that was created by Emma Stokes and was first published in her book Have Yourself a Merry Little Cocktail: 80 Cheerful Tipples to Warm Up Winter. It’s a simple variation of the Negroni that is made with rhubarb-flavored gin and a delectable homemade gingerbread simple syrup, along with the classic’s ingredients sweet vermouth, Campari, and citrus.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Rhubarb Gin: This is a spirit made with rhubarb, juniper berries, botanicals, and alcohol. I used Pearse Lyons Distillery Ha’Penny Rhubarb Gin.
Sweet Vermouth: This is a fortified wine made with grapes, sugar, botanicals, herbs, sugar, and alcohol. I used Dolin Vermouth de Chambery Rouge.
Campari: This is a liqueur made in Italy with gentian root, rhubarb, citrus, herbs, aromatic plants, fruit, and alcohol.
Gingerbread Syrup: This is a sweetener made with ginger, ground nutmeg, cinnamon sticks, whole cloves, whole allspice berries, whole black peppercorns, vanilla extract, honey, white sugar, brown sugar, gum arabic powder, and water. I made mine using this sous vide recipe.
Orange Peel: This is a peel of an orange that has been cut into a strip.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. I used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.
Julep Strainer: This is used to strain out ice and solid ingredients after the cocktail is stirred. I used the A Bar Above Julep Strainer.
Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.
Tasting Notes
This cocktail has the following flavor profile:
• Appearance: Bright orange-red color
• Aroma: Citrus, baking spices, and gentian root
• Taste: Sweet vermouth flavor that evolves into bold rhubarb and gingerbread notes before fading into Campari’s gentian root taste
• Finish: Baking spices and distinct Campari bitterness
Kendall’s Take: “As far as Negronis go, this one was definitely easier for me to drink than the classic recipe. I really enjoyed the aroma and taste of the gingerbread syrup especially, but in the end, I just couldn’t get past Campari’s bitterness. Maybe after another year of tastings my palate will be in a place where the Rhubarb & Gingerbread Negroni is easier going down.”
Recipe
This cocktail recipe was found in the book Have Yourself a Merry Little Cocktail: 80 Cheerful Tipples to Warm Up Winter by Emma Stokes.
Rhubarb & Gingerbread Negroni
Description
The Rhubarb & Gingerbread Negroni is an autumn cocktail that was created by Emma Stokes and was first published in her book Have Yourself a Merry Little Cocktail: 80 Cheerful Tipples to Warm Up Winter. It's a simple variation of the Negroni that is made with rhubarb-flavored gin and a delectable homemade gingerbread simple syrup, along with the classic's ingredients sweet vermouth, Campari, and citrus.
Ingredients
Method
Add rhubarb gin, sweet vermouth, Campari, and gingerbread syrup to a mixing glass.
Fill mixing glass with cubed ice.
Using a bar spoon, stir for 30-45 seconds until well-chilled and slightly diluted.
Add a clear ice cube to a lowball glass.
Using a julep strainer, strain into lowball glass.
Garnish with orange peel.
