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

Ingredients

1 fl oz

Hayman's London Dry Gin

1 fl oz

Italian red bitter liqueur

¹⁄₂ fl oz

Carpano Antica Formula Vermouth

¹⁄₂ fl oz

Amaro Sfumato Rabarbaro

How to make

Glass

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of orange zest twist and rhubarb stick.

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish

EXPRESS orange zest twist over cocktail and discard.

Garnish with rhubarb as stirrer.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Rhubarb Lucca Negroni contains 188 calories

Alcohol content:

1.4 standard drinks
22.17% alc./vol. (44.33° proof)
20 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

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

Gallery

Comments & Discussion

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Letti Penguin Premium Member 15w

This is one of my favourite negroni variations, love the extra rooty bitterness.
For a bit of variety today I swapped the gin for mezcal thinking the mezcal smokiness might work well and it really does.

Mark Fraioli Premium Member 1y

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. Premium Member 1y

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 2y

Delicious cocktail great for the fall months sip and enjoy

Bryn Maagaard 2y

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 2y

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 3y

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.