The Story Behind The Stone Gate

In Kassidy Scholl’s Stone Gate, a smoky blend of Islay Scotch, bourbon, caramel-rhubarb syrup, and lemon, grapefruit, and ginger juices come together for a compelling riff on the Penicillin.

Rhubarb may be a spring crop, but thanks to hothouses, the vegetable can be tricked into growing stalks in the dead of winter. To make the caramel-rhubarb syrup used in this cocktail, a touch of cinnamon helps impart a bit of spice and seasonal flair to the whole shebang. The finished cocktail is tart, sweet, spicy, smoky, and an easy recipe to scale up for a batched drink to have on hand at your next holiday get-together.

Ingredients

  • 1 ½ ounces bourbon
  • ½ ounce Islay Scotch
  • ¼ ounce lemon juice
  • ¼ ounce grapefruit juice
  • 1 bar spoon fresh ginger juice
  • 1 ounce Caramel-Rhubarb Syrup*
  • Garnish: dehydrated lemon or lemon twist

Directions

  1. Add all ingredients to a cocktail shaker with ice.
  2. Shake until chilled.
  3. Strain into a rocks glass over fresh ice.
  4. Garnish with a dehydrated lemon or lemon twist.

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Yield: 1
Updated: 2024-12-08

Caramel-Rhubarb Syrup Ingredients

  • 1 quart Demerara sugar
  • 1 quart water
  • 2 stalks of rhubarb, chopped
  • 2 cinnamon sticks

Caramel-Rhubarb Syrup Directions

  1. Add sugar and water to a saucepan or pot.
  2. Let simmer over low heat until bubbling.
  3. Add rhubarb and cinnamon sticks.
  4. Let simmer for about 20 minutes to reduce.
  5. Strain out solids.
  6. Let cool to room temperature.
  7. Store in a sealed container.
Stone Gate

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