Rhubarb bitters, using orange, grapefruit, and agave ingredients, make exceptional pairings for a wide variety of your favorite cocktails!
3 to 4 Pounds fresh rhubarb
Zest from 1 medium-sized navel orange
1/2 of a medium-sized ruby grapefruit
1 Vietnamese cinnamon stick
12 Ounces of grain alcohol (like Everclear)
6 Ounces of water
1 Ounce Agave Nectar
Chop 3/4 lb. of fresh rhubarb roughly into 1/2-inch cubes. With a channel knife or vegetable peeler, remove the zest from 1 medium-sized navel orange and 1/2 a medium-sized ruby grapefruit, being careful to not include any white pith. Combine the chopped rhubarb and citrus zest with 1 Vietnamese cinnamon stick, broken into pieces (see tip below) and 12 oz. of grain alcohol (such as Everclear) in a large glass jar and cover. Store the jar in a cool, dark place and shake daily for two weeks. Strain the ingredients through a fine strainer and funnel into a clean glass bottle. Funnel 6 oz. of water and 1 oz. of agave nectar into the bottle, secure the lid and shake to combine. Store at room temperature for up to two months.