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The Washington Post - May 07, 2013
The Washington Post

El Ruibarbo

This refreshing drink is clean and crisp -- with a kick. The allspice notes in the bitters highlight the fresh rhubarb flavor, while the brandy adds depth.

This recipe calls for a porron, which is a communal glass drinking vessel native to Spain. You can order it online via www.latienda.com or buy it locally at Salt & Sundry in Union Market.

4 servings

Ingredients:

16 ounces chilled vinho verde
2 ounces brandy
2 ounces homemade or store-bought rhurbarb syrup, such as Morris Kitchen
13 to 15 drops Bittermens Elemakule Tiki bitters
Directions:

Combine the vinho verde, brandy, rhubarb syrup and bitters (to taste) in a porron. Mix them by holding the porron by the handle and swishing (rotating at a steady, not-too-fast pace) for 1 minute. Drink right away.

Recipe Source:

From Amanda McClements, owner of Salt & Sundry in Union Market.

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The Best of Spain