Tonight's cocktail is the Rhubarb Blush, yet another drink that Peyton brought home from his adventures in Portland. Like the Tamarind Whiskey Sour, the Rhubarb Blush is a Pok Pok invention. Aperol is sort of like the sweeter and less sassy little sister of Campari. Not only does it have a lower alcohol content (only 11%), it's also substantially less bitter than Campari. This is not to say that I don't love Campari's bitterness, it's just that in some drinks I can see the advantage of having a Campari-like component that is a little less aggressive.
But, enough about that and on to the Rhubarb Blush. This is a really delightful little cocktail--I think it might make a great aperitif in that it's rather low in alcohol and fairly modest in size. The flavor is slightly floral and citrus-y. Although there is a fair amount of lime juice in the drink, it is not overwhelmingly tart. The best part of the drink, however, is the rhubarb bitters. To be perfectly honest, I'm a little obsessed with them. For weeks now, I've been drinking Fees Rhubarb Bitters with soda water. I love both the flavor and the scent of the bitters--they perfectly compliment the Aperol and the gin in their floral and citrus profiles as well.
1 ounce London dry gin
1 ounce fresh lime juice from about 2 limes
1 ounce Aperol
1 dash Fee Brothers Rhubarb Bitters
Garnish: orange twist
In a cocktail shaker, combine gin, lime juice, Aperol and bitters. Fill shaker with ice and shake until fully chilled, about 15 seconds. Pour drink, ice included, into glass and garnish with a twist of orange peel.
