At his Seattle spot Barnacle, a tiny place where he serves savory bar bites and drinks that make generous use of herbal amari, or Italian liqueurs, David Little puts this concoction on the menu every winter. Zucca is a rhubarb-based amaro that is increasingly available at most liquor stores. For the ginger liqueur, Little says, “The spicier the better.” He likes to use one made by New Deal Distillery, but Domaine de Canton ginger liqueur and Giffard Ginger of the Indies, which might be easier to find, will also work well.
- 1 1/2 oz. (45 ml) rye whiskey
- 3/4 oz. (20 ml) Zucca
- 1/2 oz. (15 ml) ginger liqueur
- 2 dashes Fee Brothers rhubarb bitters
- Orange twist for garnish
In a cocktail shaker filled with ice, combine the rye, Zucca, ginger liqueur and rhubarb bitters and stir until well chilled. Strain into an ice-filled double old-fashioned glass, garnish with an orange twist and serve. Makes 1 drink.
David Little, owner/operator, Barnacle, Seattle, WA