Rhubarb Fizz (Earls Kitchen + Bar)
Miss Vanjie (Banyan Bar + Refuge)
Paper Moon (YOTEL)
“We’re really into pink drinks this summer,” says Melinda Maddox, bar manager at the Prudential Center outpost of Earls Kitchen + Bar.
One example is the Rhubarb Fizz, an airy concoction that pays homage to the gin fizzes of old with a few updates of its own.
“A fizz is typically a citrus drink with egg white, so it’s frothy, light, and refreshing,” Maddox says. “It’s fun to create these cocktails with newer and more seasonal ingredients. That’s where the rhubarb comes in, and Aperol adds a fun play.”
The drink swaps out gin for the more approachable vodka as its base spirit, and features four dashes of Canadian-made green strawberry bitters. The bitters can be ordered online, but Maddox says that a fresh-sliced strawberry placed on top of the drink can work as a quick substitute. For the rhubarb syrup, she recommends a trip to Whole Foods.
The finished drink has a meringue-like texture that’s light and just a little bit sugary, benefitting from fruity, citrusy flavors that manage to be uplifting yet never saccharine: just what you need to end summer on a high note.
1 ounce vodka
1 ounce rhubarb syrup
1 ounce soda water
¾ ounce lime juice
½ ounce Aperol
1 egg white
4 dashes Ms. Betters Bitters Green Strawberry Mah Kwan Bitters (or a sliced strawberry)
Add all ingredients except soda water to a shaker and dry shake vigorously for 10 seconds. Add ice and shake again for 10 seconds. Pour soda water into a highball glass, then strain in contents of shaker. Fill glass with ice and serve with sliced strawberry garnish (optional).