The Howdenvale
May 24th, 2016: Late spring is a great time of year to try one of my own creations (named for a tiny community on the Bruce Peninsula in Ontario where I have a cottage). Fresh rhubarb is readily available for only a short time and I created this cocktail with that of mine. It is, humbly, one of my favourites. By adding a bit of vodka, the rhubarb syrup will keep all summer. A warm weather drink all the way, The Howdenvale is best served on a patio in the sun.
| 1 ½ oz | Gin |
| ½ oz | Aperol |
| ½ – ¾ oz | Rhubarb Syrup 2:1 |
| ¾ oz | Lemon |
| 2 | ¼” Slices Fresh Ginger |
| 1 | Lemon Twist |
| 1 | Egg White |
| 2 dashes | Fee’s Brothers’ Cherry Bitters |
Directions:
- Muddle ginger well with syrup.
- Add other ingredients and dry shake.
- Add ice and shake well.
- Fine strain into a chilled coupe and garnish with lemon twist.
