Sip into spring with Bezel’s strawberry-rhubarb cocktail inspired by the bright and creamy flavors of a morning parfait.
“A strawberry parfait with Greek yogurt is my favorite breakfast, offering a fresh start to the day. This drink mimics that same refreshing feeling.” — Mark Bellemares, mixologist, Bezel
Strawberry Rhubarb Sour
Ingredients
- 2 oz. Bar Hill gin
- ¼ oz. Vanilla-Infused Rhubarb Amaro*
- ¾ oz. Strawberry Black Pepper Honey**
- ¾ oz. lemon
- 1 oz. egg white
- 1 dehydrated strawberry (for garnish)
*Vanilla-Infused Rhubarb Amaro
- 1 Bottle Zucca Rhubarb Amaro
- vanilla beans
**Strawberry Black Pepper Honey
- 6 c. honey
- 6 c. water
- 3 lb. strawberry (diced)
- 1 tbsp. whole black peppercorn
- 2 cinnamon sticks (broken up)
Directions
- Add all ingredients to a cocktail shaker without ice and shake.
- Add ice and shake again.
- Pour into a coupe glass.
- Garnish with a dehydrated strawberry.
*Vanilla-Infused Rhubarb Amaro
- Remove seeds from vanilla bean and add to bottle of Zucca Rhubarb Amaro.
- Steep at roomtemperature.
- Remove beans once it has reached your preferred balance.
**Strawberry Black Pepper Honey
- Rough chop strawberries, discard leaves.
- Bring water to boil, addhoney, stir constantly.
- Lower heat to simmer.
- Once water and honeyhave combined, add remaining ingredients.
- Simmer on medium heat,stirring occasionally until honey has reduced 1-2 inches (about 15 minutes).
- Remove from heat, let cool in covered cambro overnight.
- Double strain into deli containers.
- Shelf life: 4 to 6 months.
