This cocktail reminds Mike Ryan of the strawberry-rhubarb pies his mother made every spring. He roasts the rhubarb for the drink's syrup to caramelize the edges of the stalks and to accentuate their subtle, earthy bitterness. The syrup can be mixed with club soda for a pretty, nonalcoholic drink.
Dash of Fee Brothers Old Fashion bitters or Angostura bitters
1 ounce chilled club soda
2 long, thin slices of rhubarb stalk, for garnish
Fill a cocktail shaker with ice. Add all of the remaining ingredients except the club soda and garnish and shake well. Strain into an ice-filled collins glass and stir in the club soda. Garnish with the rhubarb stalks.