Savoy's Spring Blush

By Mixologist Michael Cecconi

For the rhubarb stock:

• 1 lb. rhubarb, cleaned and sliced into 1-inch pieces
• ½ lb. peeled, thinly sliced ginger

Place ginger and rhubarb in a pot then cover an inch over
with water. Bring to a boil, then reduce to simmer until roughly one-quarter of
the liquid is gone (around 20 minutes. Let cool, then strain out solids using a
fine metal strainer. Reserve extra stock in fridge or freezer.

For the drink (serves 1):

• 1½ ounces gin
• 1½ ounces rhubarb stock
• ¾ ounce fresh lime juice
• ¾ oz simple syrup
• 2-4 dashes Regan’s Orange Bitters

Combine all ingredients in a mixing tin. Add ice, then shake
and strain into an ice-filled rocks glass.

Savoy

Phone: (212)219-8570

Address: 70 Prince Street, at Crosby Street