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El Ruibarbo

El Ruibarbo 4.000

Deb Lindsey for The Washington Post

May 8, 2013

This refreshing drink is clean and crisp -- with a kick. The allspice notes in the bitters highlight the fresh rhubarb flavor, while the brandy adds depth.

This recipe calls for a porron, which is a communal glass drinking vessel native to Spain. You can order it online via www.latienda.com or buy it locally at Salt & Sundry in Union Market.


Servings: 4
Ingredients
  • 16 ounces chilled vinho verde
  • 2 ounces brandy
  • 2 ounces homemade or store-bought rhurbarb syrup, such as Morris Kitchen
  • 13 to 15 drops Bittermens Elemakule Tiki bitters

Directions

Combine the vinho verde, brandy, rhubarb syrup and bitters (to taste) in a porron. Mix them by holding the porron by the handle and swishing (rotating at a steady, not-too-fast pace) for 1 minute. Drink right away.


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Recipe Source

From Amanda McClements, owner of Salt & Sundry in Union Market.

Tested by Kate Parham.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 170


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 5mg 0%

Total Carbohydrates: 14g 5%

Dietary Fiber: 0g 0%

Sugar: 10g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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