The Washington Post - May 07, 2013
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.
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
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.
From Amanda McClements, owner of Salt & Sundry in Union Market.
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