Name: Rhubarb Lucca Negroni
Total time: 4 min
Cuisine: Cocktail
Ingredients: 30 ml Gin; 30 ml Red bitter liqueur; 15 ml Vermouth alla vaniglia; 15 ml Rabarbaro liqueur

Rhubarb Lucca Negroni
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Photographed in an Urban Bar Fluet Old Fashioned 1910 34cl

Ingredients:
1 oz	Hayman's London Dry Gin
1 oz	Strucchi Red Bitter (Campari-style liqueur)
¹⁄₂ oz	Carpano Antica Formula Vermouth
¹⁄₂ oz	Amaro Sfumato Rabarbaro

Read about cocktail measures and measuring

How to make:

Select and pre-chill an Old-fashioned glass.
Prepare garnish of orange zest twist and rhubarb stick.
STIR all ingredients with ice.
STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
EXPRESS orange zest twist over cocktail and discard.
Garnish with rhubarb as stirrer.

Allergens:

Recipe contains the following allergens:

Vermouth rosso alla vaniglia (e.g. Antica Formula) - Sulphur Dioxide/Sulphites

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Rhubarb Lucca Negroni lifestyle thumbnail

Review:

A rhubarb-influenced rift on the Negroni, which takes the classic from an aperitivo to a digestivo.

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History:

Adapted from a cocktail created in 2011 by Jonathan Abarbanel at Quo Vadis, London, England. Jonathan originally used Rhubarb-infused London dry gin.
See: Negroni cocktail history

Alcohol content:

1.4 standard drinks
22.17% alc./vol. (22.17° proof)
19.9 grams of pure alcohol

More Aperitivo/aperitif cocktails
More Bittersweet (e.g. Negroni) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 7 comments for Rhubarb Lucca Negroni.
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Mark Fraioli

20th April at 03:54

I hear from the cooking blogs that rhubarb goes well with lavender. So I tried this cocktail two ways: first as directed, and then with lavender bitters. Liked the latter much better!

Frederic D.

2nd October 2024 at 02:11

Made with Zucca and it is a very good drink. The rabarbaro adds a different kind of bitterness that complements the Campari and shows up towards the end of the evolution, along with its signature smoked accents. Still recognizably in the Negroni family (more so than some other riffs out there), but distinct enough to have its own character. Highly recommended.

Mike Regan

13th September 2024 at 23:48

Delicious cocktail great for the fall months sip and enjoy

Bryn Maagaard

31st August 2024 at 17:47

Didn't have rabarbaro available so used 1/3 oz averna and 1/4 !rhubarb liqueud instead. Was really tasty! Averna brought up some smoky chocolatey notes and the rhubarb provided tartness.

Avery Garnett

13th September 2024 at 17:03

this sounds delicious as a drink, I'm going to try this because I have some homemade rhubarb liqueur, but also rhubarb and averna are nothing like rabarbaro tastes like :P

Marie-Therese Straus

30th September 2022 at 02:50

Just tried this with Amara Sfumato Rabarbaro and enjoyed it greatly. The smoky note on the amaro complements the bitter Campari so well and sweet vermouth mellows everything out a bit. Really complex and enjoyable drink that evokes autumn for me and that I'll be making again throughout the fall and winter season.