Happy Now #42


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


  1. Muddle ginger well with syrup.
  2. Add other ingredients and dry shake.
  3. Add ice and shake well.
  4. Fine strain into a chilled coupe and garnish with lemon twist.


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