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Garden rhubarb steeped pink and tart, the sour note that behaves like a fruit.
Northern Europe, modern
Rhubarb has been a British and northern European kitchen staple since the 1800s, and bartenders pulled it behind the bar in the 2010s for a sourness that is neither citrus nor berry.
Rhubarb stalks macerate in a neutral base and the result is sweetened and left pink. This is the stalk, not the root: the smoked Chinese rhubarb root in amari like Zucca is a different plant part and a far more bitter one.
Sharp stewed rhubarb with a green, almost vegetal edge, sweetened just enough to round it. Tart rather than bitter.
Did you know
Rhubarb is botanically a vegetable, and its leaves are poisonous; only the stalks ever make it into the bottle.
Also known as: rhubarb liqueur, rabarbaro
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