Recipe

• 1.5oz gin (Denny Bar Laust Sparrow)
• .75oz lime juice
• .5oz rhubarb liqueur (Giffard)
• .25oz Rinomato Aperitivo (sub with Campari, Aperol, or other red bitter)
• .25oz honey syrup (2:1 honey/water combo)
• 1 dash Angostura bitters
• Thyme

Shake all ingredients with ice, then strain over fresh ice cubes. Serve with a fresh sprig of thyme.

About

This beauty hits all the right notes, with herbaceous-ness from a full-bodied flavorful gin, bitter fruitiness from a light bubblegum-y aperitivo, and some sweet-tart goodness from a rhubarb liqueur.

I’m always so tempted by all the the different craft liqueurs on the market these days, there’s really just too much I want. This rhubarb liqueur was a great recent-ish addition – kinda passionfruit-y tart, kinda berry-like.