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May Day #2

Served at: El Cobre

Photo by Danny Kim
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3/4 oz. lemon juice
1 oz. rhubarb syrup
1/2 oz. Aperol
1 oz. Neisson Rhum Agricole Blanc
6 drops Bittermens Boston Bittahs
1 splash Champagne
1 lemon twist (optional)

Rhubarb syrup:
1 cup sugar
1 cup water
2 cups chopped rhubarb
1 tablespoon lemon juice


In a Champagne flute, combine 3/4 oz. lemon juice, 1 oz. rhubarb syrup (recipe follows), 1/2 oz. Aperol, 1 oz. Neisson Rhum Agricole Blanc, and 6 drops Bittermens Boston Bittahs. Top with chilled Champagne and garnish with a lemon twist.

Rhubarb syrup: In a pot, combine 1 cup sugar, 1 cup water, and 2 cups chopped rhubarb. Bring to a boil; reduce heat and simmer for 45 minutes. Remove from heat and let sit 2 hours. Strain, add 1 tablespoon lemon juice, and chill. (Published 2011)

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