Rooftop Gardening

Liz Pearce, The Drifter | Chicago

“I wanted to make something with springy, fresh flavors to play along with the rhubarb liqueur,” say Liz Pearce. This cocktail comes with a dash of absinthe, “which harkens back to pre-prohibition style drinks, but with bright, warm weather flavors.”

Pearce adds that the syrup can be made with any herbs you have on hand, such as “rosemary, parsley, mint, oregano. If you’re using a delicate herb like mint or parsley, infuse it as the syrup cools. Hardier herbs like rosemary can be simmered with the syrup.”


Serving: 1

  • 1 ounce vodka, preferably Grey Goose
  • 1/4 ounce Chareau
  • 3 dashes absinthe, preferably St. George
  • 1/2 ounce rhubarb liqueur, preferably Rhuby
  • 3/4 ounce lemon juice
  • 1/4 ounce herb syrup (1:1, sugar:water with herb of your choice)
  • sparkling wine, to top

Garnish: lemon twist

  1. Combine all ingredients except sparkling wine in a cocktail shaker and shake.
  2. Double-strain into a flute and top with sparkling wine.
  3. Garnish with a long lemon twist.