Harbingers of springtime, strawberries and rhubarb herald a brighter, more flavorful season. And the adage “what grows together, goes together” could have been written specifically about the perfect pairing of sweet strawberry and tart rhubarb. Seattle cocktail consultant Jonathan Stanyard (aka The Bitter Gringo) balances the flavorful ingredients in an easy-to-use syrup, which steps in nicely for raspberry in this riff on the Clover Club.
“I made a small twist by swapping strawberries for the raspberries, since my garden’s raspberries had not ripened yet,” says Stanyard. “Since strawberries are sweeter than raspberries, I used my super fresh and tart rhubarb to round out the sweetness of the syrup.” From there, Stanyard keeps close to the classic cocktail’s original build, crafting a drink perfectly suited for spring.
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