When you desire a rhubarb cocktail (and trust us, you should), you want it as soon as humanly possible. Thanks to the barkeeps at Fig restaurant in Charleston, South Carolina, now you can.
The Daisy Cutter
¾ ounce Zucca Rabarbaro
¾ ounce Aperol
¾ ounce Art in the Age Rhuby Rhubarb Liqueur
¾ ounce lemon juice
Shake all the ingredients in a cocktail shaker with ice and strain into a chilled coupe.
This Charleston seafood stalwart pays homage to the bold flavors of the Lowcountry. The cast includes General Manager and cocktail wizard Brooks Reitz (the creator of Jack Rudy Tonic Syrup), and Chef Mike Lata, who likes to explore seafood’s unique sense of place, or what he calls merroir.