RECIPE BY BRYAN BURTON
Add all ingredients in shaking tin (except pink peppercorn & salt) shake vigorously and double strain into a half pink peppercorn & salt rimmed glass over a 2″ ice cube.
Make a 50/50 simple syrup using only the skins of fresh rhubarb stalks to add the rhubarb flavor.
*Pink Peppercorn/Salt Rim:
Grind one cup of pink peppercorns and one cub of kosher salt in a spice grinder and use to rim the glass. I like to only rim half the glass as to not overwhelm the guest or cocktail. It also becomes a two in one libation.
Double Rocks Glass
I love creating seasonally appropriate cocktails and rhubarb is at its prime right now. So I decided to create something very tasty with a nice balance of sweetness, citrus and spicy earthiness. Hence I’ve created the Square Root for the enjoyment of all.
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