Salita’s Hey Bharbie Cocktail Recipe

Toast to la dolce vita in style with Italian craft-cocktail bar Salita’s recipe for a strawberry rhubarb shrub cocktail.

Salita's Hey Bharbie Cocktail
Photo by Connor Stehr.

“I imagine drinking Hey Bharbie by the pool. It’s light, fresh, and bright, but also tart from the strawberry rhubarb shrub. A hint of mint adds a cool, refreshing final touch.” —Nadia Babij, bartender, Salita

Hey Bharbie Cocktail

Course Drinks
Servings 1

Ingredients

Hey Bharbie Cocktail
  • 1 oz. Leopold’s Bros. Summer Gin
  • 1 oz. Empress Elderflower Rose Gin
  • 1 oz. Strawberry Rhubarb Shrub
  • ½ oz. acidified grapefruit juice
  • ¼ oz. Strawberry Syrup
  • ¼ oz. Honey Syrup
  • egg white from one egg
Strawberry Rhubarb Shrub
  • 2 c. cropped strawberries (including green top)
  • 2 c. chopped rhubarb
  • 2 c. honey
  • handful mint (including the stem)
  • 2 citrus peels (lemon, orange, lime, grapefruit)
  • white vinegar
Strawberry Syrup
  • 2 c. sugar
  • 2 c. water
  • 2 c. strawberry
Honey Syrup
  • 2 c. honey
  • 1 c. hot water

Directions

Hey Bharbie Cocktail
  • Combine all ingredients in shaker and dry shake. Add ice. Shake for 10 seconds. Strain into a large chilled coupe. Garnish with a dried strawberry heart or lemon peel.
Strawberry Rhubarb Shrub
  • Combine ingredients in a mason jar. Fill the rest of the jar with white vinegar. Muddle it. Put it on the shelf, and every time you walk by, shake it. Then after about a day, fine strain it out. This will keep in the fridge for up to 3 months.
Strawberry Syrup
  • Boil 2 cups of water, sugar, and strawberry. Put in a mason jar to cool. Once at room temperature, store in the fridge overnight. Store airtight for up to3 months in the fridge.
Honey Syrup
  • Combine hot water and honey. Put in a mason jar to cool. Once at room temperature, store in the fridge overnight. Store airtight in the fridge for up to three months.
Print Recipe
Nadia Babij
Photo by Connor Stehr.

Ask the Bartender: Nadia Babij

Nadia, I understand you are also in the military. How has your training prepared you to man the bar?
“I am a logistics officer and what you would call an M-Day Soldier where I am on duty one weekend a month, and two weeks out of the year while I pursue my master’s degree and work here. Bartending isn’t just about making drinks; it’s also about tending the bar. Being formally trained in logistics, I am good at seeing the larger picture and keeping track of everything, especially during chaotic events. I love standard operating procedures for cleanliness and consistency, which are important here. In the army, you encounter all walks of life, and it’s the same with any bar. I can talk to anyone about anything. That stems from the army.”

What would you recommend pairing with the Hey Bharbie cocktail?
“I imagine drinking Hey Bharbie by the pool, hopefully with Ken grilling in the background. So, I would have a fruit salad or caprese salad, followed by a steak! It’s fruity but also tart from the shrub, so it would go well with the balsamic vinaigrette on the caprese and be a good pre-dinner drink. The shrub is really the star of the drink, and for a refreshing virgin version, pour it over a glass of ice and soda water.”

- Advertisement -

What are some tips for making the drink?
“The longer you shake, the better. First, do a dry shake (meaning no ice) to aerate the cocktail, and then shake with ice. You might have a lot of foam, so do a lemon express to bring down the foam. Then, we like to rim the lip and stem of the coupe with the lemon peel to get the aromatics all over not just the glass, but also your fingers. You will be subtly smelling the fresh lemon, which enhances the entire experience.”

A lot of the team here comes from Green Russell. In what ways are the bars similar and distinct?
“Both are high-end cocktail bars, but Green Russell saw more tourists, whereas Salita is a neighborhood bar. We see the same people come in and know them personally now. Also, Green Russell was underground, whereas Salita, which means ‘to ascend’ in Italian, is all about the light. This theme of rising is also reflected in the centerpiece painting here ‘Ascend’ by Quang Ho, which has a romantic impressionism aesthetic and depicts a woman in a dress swimming towards the surface.”

Tell me about your take on tiki Tuesday, Apertiki.
“When people think of tiki they often think of pirate ships and corny fish nets hanging from the ceiling. But really, tiki is a maximalist way of making drinks that has nothing to do with the aesthetic. You are crafting large-batch cocktails made with lots of complex ingredients. So we thought, what if we brought Amaro to the party? Why just have one type of rum when you could have five?”  

And you serve breakfast here too?
“We do great coffee drinks, and while we don’t have a big kitchen here, Luca and Mizuna are both on the same block. So we get our breakfast burritos from their prep chef and our pastries from LoDough on the Dairy Block. We also serve our cocktails all day. We have noticed that people like to come here before going to Trader Joe’s right across the street to ‘take the edge off before.’”