Signature
Matthew Kelly / Supercall

Gin • Sour
Strawberry Rhubarb Martini

Strawberries and rhubarb are a match made in pie heaven; the sweet-grassy red berries are the perfect foil to tart, bitter rhubarb. To replicate the classic early summer dessert in a cocktail, we combined Zucca Rabarbaro, a rich, vegetal amaro from Italy, with the mellow fruitiness of homemade strawberry syrup. Gin and a touch of dry vermouth soften the amaro’s bitter flavors, while fresh lemon brightens everything up. It’s easier and, dare we say, better than pie.

The Essentials

London Dry Gin
Zucca
Strawberry syrup
Shaker
Strainer
The Details
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Ingredients

2 oz London Dry Gin
0.75 oz Zucca
0.75 oz Vermouth
0.75 oz Lemon Juice
0.75 oz Strawberry syrup

Method

  • Add all the ingredients to a shaker tin with ice and shake.
  • Using a Hawthorne strainer, strain the cocktail into a chilled coupe glass.
intermediate
Strength:
Strawberry Syrup
Custom Ingredient

Ingredients

0.5 Cup Strawberries
1 Cup sugar
1 Cup water

Method

  • Add all ingredients to a medium saucepan.
  • Heat over medium heat until the sugar is completely dissolved. Do not boil.
  • Remove from heat and cool to room temperature before refrigerating. Do not remove the strawberries.
  • Infuse for 24 hours.
  • Strain out the strawberries using a colander or fine sieve.
  • Bottle and refrigerate syrup until using.