
Photos: Sharon McGauley
The trans-hemispheric quest to create a rhubarb bellini came to fruition on a recent afternoon in Martha's Vineyard, with a crystal blue sky and brilliant sunlight and an wedding by the sea. Discussions about and experimentation with the mythical bellini had taken place in Los Angeles and Brooklyn, then continued in Melbourne, carried on through Sydney, were picked up again back to New York and ultimately crescendoed on Chappaquidick. The version that coalesced that day was a bit different from what I'd imagined it would be a week prior, when I was across the international date line on the other side of the equator. Some brilliant scheming in Australia went a bit awry and never quite came to fruition in time for the wedding--as Joni Mitchell might say, 'things conspired.' But to paraphrase Julia Childs: you'll never be a great chef if you always follow the recipe. In the end working with available elements yielded charming bellinis that refreshed wedding guests parched from the intense rays of the sun with a a welcome sweetness. (The heat and the vivid sun were elements that we may have not considered on that rainy evening in autumnal Melbourne.) Below is the recipe I landed on that afternoon, and in the second half of the post some of the twists and turns that led to this iteration, for those who are interested in such cocktail questing. And while all the other variations certainly had their virtues, this one that came to be on the day that my longtime friends were getting married seems to have been exactly what was supposed to have been all along.
RHUBARB BELLINI, MARTHA'S VINEYARD EDITION
1 cube demerrara sugar
3 dashes Peychaud's bitters
3 dashes Regan's Orange Bitters #6
3 dashes Fee Bros. Rhubarb Bitters
1/4 oz. fresh orange juice
1/4 oz. fresh lemon juice
Drop the demerarra cube into a tall flute, douse with all the above
bitters. Add orange and lemon juice and fill-carefully, as it will be
extra bubbly when it comes into contact with the sugar and the
citrus-with champagne. Add a substantial orange twist, and one final
dash of Fee Bros. Rhubarb Bitters on top for the nose.