Better-Than-Cream-Soda Rhubarb Cocktail Recipe
- 1 cup sugar
- 1 cup sliced (1/2-inch) rhubarb
- 1 cup water
- 1 Mexican vanilla bean, cut lengthwise and seeds scraped (reserve pod)
- 1 1/2 ounces Pisco
- 3/4 ounce Rhubarb-Vanilla Syrup
- 3 ounces Scottish ale, such as Ballast Point Piper Down
- Vanilla bean, for garnish
- Combine sugar, rhubarb, water, and vanilla seeds and pod in a medium saucepan. Bring to a boil and then lower to a simmer for 10 minutes. Remove from heat and let stand for 30 minutes. Strain into an airtight container and refrigerate until ready to use, up to 2 weeks.
- In a rocks glass filled with ice, build the drink by adding pisco and rhubarb vanilla syrup. Gently add beer, stirring just to combine. Garnish with vanilla bean and serve immediately.
sugar, rhubarb, water, vanilla bean, syrup, scottish ale, vanilla bean
Taken from www.seriouseats.com/recipes/2015/05/rhubarb-beer-cocktail-pisco-vanilla-drink.html (may not work)