There may be snow on the ground, but the staff at Edible is already thinking of spring, when the Drinks Issue comes out on April 1. Our intrepid seasonal reporter, Out East Foodie herself, Laura Luciano, who writes the What’s In Season column, is on the job combining cocktails — a drink — and rhubarb — a quintessential spring ingredient that’s bountiful on the East End. She’s tracked down where most of our farmers get their “crowns,” how rhubarb is planted and what varieties thrive here.
She’s also asked local bartenders to provide some recipes making use of rhubarb-infused LiV potato vodka and rhubarb simple syrup. And she came up with some recipes herself, one with the drink of the moment: hard cider. (Edible is holding its first cider event, Good Cider, next month.) Laura prided herself on steering clear of the strawberry-rhubarb classic combo, but you don’t have to.
I took these pics of photo editor Doug Young and stylist Cameron Prather with my iPhone for Instagram. Get a subscription to have the magazine delivered to your door and check out Doug’s beautiful photos before anyone else.
Here’s a teaser, a rhubarb-gin cocktail from Evan Bucholz of Brix + Rye in Greenport.
1 1/2 ounce Tangueray gin
1 ounce fresh lime juice
1/2 ounce rhubarb simple syrup
1/2 ounce Aperol
Combine in shaker, shake, strain to a coupe, garnish with orange twist.