In Seattle, the cocktail bar Canon has become one of the best places in town to get a playful, well-made drink: everything from riffs on classics like the Zombie for Two to off-the-wall experimental potions like the Khaleesi Cocktail (made with smoke and something called the Dragon’s Blood Tea, so yes, it’s an homage to “Game of Thrones).
Canon’s founder, Jamie Boudreau, has written “The Canon Cocktail Book: Recipes from the Award-Winning Bar” (Houghton Mifflin Harcourt, $28) as a guide to budding home bartenders and entrepreneurs looking to open their own watering hole. Primarily a recipe book, the 338 pages are filled with colorful photos that will make you very thirsty indeed — the perfect starting point for taking the plunge to make a not-so-easy cocktail like this one.
Rha Rha (Sis Boom Bah)
1 1/2 oz. white rum
3/4 oz. rhubarb shrub (see below)
2 oz. dry champagne
Garnish lemon twist
In a cocktail shaker filled with ice, add the white rum and rhubarb shrub. Stir and strain into a chilled coupe glass. Top with the champagne and garnish with a lemon twist.
Rhubarb Shrub
12 cups granulated sugar
4 cups apple cider vinegar
4 cups rhubarb juice
4 oz. Everclear grain alcohol (optional)
Add the sugar and vinegar to a large saucepan over medium heat and stir until all the sugar has dissolved. Remove from the heat and allow to cool.
Add the rhubarb juice and stir. Add the Everclear for stability, if desired. Pour into an appropriately sized bottle or cup and refrigerated until needed.
— Jamie Boudreau, “The Canon Cocktail Book”
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