Glorious Gin, infused with ginger, lemon and rosemary, sets the tone for her new cocktail, The Glorious Rhuby. The botanicals of Glorious Gin round the acidity of the rhubarb simple syrup and grapefruit juice while embellishing the bittersweet notes of Byrrh, an apéritif made with cinchona, the bark used to make quinine. The resulting tipple is a sweet and savory ode to the opulence of spring. Before the arrival of Glorious Gin, I can’t say I was an ardent admirer of the spirit. I find it the choice canvas for rhubarb and other cocktails too.
Photography By Chip Riegel | March 01, 2015


Combine all ingredients in a bar glass, add ice and shake vigorously for 10 seconds. Pour over fresh ice into a 10-ounce rocks glass. Garnish with a wedge of fresh grapefruit. Makes 1 cocktail.

*Dice 8 stalks fresh rhubarb and combine with 1 cup sugar and 1 cup water in a saucepan. Bring to a boil, reduce to heat and simmer 20 minutes. Let cool completely before pouring it through a fine-mesh strainer into a clean bottle. Refrigerate up to 1 month.

Words by Willa Van Nostrand / Recipe by Lesley Bolton, Beverage Director, Avenue N American Kitchen, Rumford

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  • 2 ounces Glorious Gin
  • 1 ounce Byrrh Grand Quinquina
  • 1 ounce rhubarb simple syrup*
  • 1 ounce fresh grapefruit juice
  • 1 grapefruit wedge for garnish
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