Rhuby: Another Gem from Art in the Age
From the creators of Root and Snap comes a crisp new spirit.
by
Danya Henninger on Sep 2, 2011 in
Liquor
The craft-culture curators at Philadelphia-based Art in the Age of Mechanical Reproduction have just introduced Rhuby, their third entry into the spirit market. Like root-beer inspired Root and ginger-tinged Snap, Rhuby is based on a centuries-old Pennsylvania recipe, updated for today’s tastes and executed with entirely organic ingredients.
Turns out the first Rhubarb seeds to reach America were brought over by Benjamin Franklin in 1771, who gave them to his good friend John Bartram. After growing the stalks in his now-famous garden, the creative naturalist concocted a palate-refreshing tea that combined rhubarb, beets, carrots, lemon, petitgrain, cardamom, pink peppercorn, coriander, vanilla and pure cane sugar (folks had a lot more time to make tea back then, we assume).
Art in the Age discovered this recipe, and took on the challenge of turing it into a fine liquor. What they came up with defies traditional categorization. Rhuby is not rum nor brandy, but – like both Root and Snap – a totally unique alcoholic beverage.
What does it taste like? In this case it is not like Root or Snap, which both have a rather sugary, heavy flavor. Rhuby is crisp and tangy. When sipped neat, it is reminiscent of a light whiskey, but with a fuller, herbal spice. It’s quite versatile, and works just as well alone or on the rocks as it does in a variety of mixed drinks.
Rhuby is appearing in bars and on liquor store shelves now. Ask your favorite mixologist to invent a new cocktail with it, or pick up a bottle yourself and try one of the recipes below.
RHUBY Rye Manhattan
Turns out the first Rhubarb seeds to reach America were brought over by Benjamin Franklin in 1771, who gave them to his good friend John Bartram. After growing the stalks in his now-famous garden, the creative naturalist concocted a palate-refreshing tea that combined rhubarb, beets, carrots, lemon, petitgrain, cardamom, pink peppercorn, coriander, vanilla and pure cane sugar (folks had a lot more time to make tea back then, we assume).
Art in the Age discovered this recipe, and took on the challenge of turing it into a fine liquor. What they came up with defies traditional categorization. Rhuby is not rum nor brandy, but – like both Root and Snap – a totally unique alcoholic beverage.
What does it taste like? In this case it is not like Root or Snap, which both have a rather sugary, heavy flavor. Rhuby is crisp and tangy. When sipped neat, it is reminiscent of a light whiskey, but with a fuller, herbal spice. It’s quite versatile, and works just as well alone or on the rocks as it does in a variety of mixed drinks.
Rhuby is appearing in bars and on liquor store shelves now. Ask your favorite mixologist to invent a new cocktail with it, or pick up a bottle yourself and try one of the recipes below.
RHUBY Rye Manhattan
1 oz. Rye Whiskey
1 oz. Rhuby liquer
½ oz. dry Vermouth
½ oz. sweet Vermouth
3 dashes of bitters
1 Luxardo Cherry
Add ingredients into mixing glass. Shake. Pour into martini glass. Garnish with cherry
Cucumber RHUBY Gimlet
1 ½ oz. Gin
1 oz. RHUBY
½ oz. simple syrup
2 Fresh mint leaves
Local cucumbers
Fresh lime wedges
Muddle mint & cucumber. Squeeze ½ lime. Add ingredients into mixing glass. Shake. Pour into rocks glass.
Grapefruit RHUBY
½ oz. Campari
1 oz. grapefruit juice
½ oz. simple syrup
1 ½ oz. RHUBY
1 Fresh basil leaf
Club Soda
Add all ingredients to mixing glass. Shake. Pour into collins glass. Top off with club soda. Garnish with basil leaf.
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