Maybe it’s just the wacky growing season in California, but I just found rhubarb at the grocery store, so I’m making a new-fangled old fashioned. The rhubarb mush isn’t pretty, so I opted to shake and strain this cocktail, rather than the traditional muddle and stir. I used a blood orange because I had one on hand, but any orange will do.

Maple Rhubarb Old Fashioned

2 ounces W.L. Weller 12 year old bourbon
1 tablespoon rhubarb compote (recipe below)
3 dashes Angostura bitters
1 teaspoon grade B Vermont maple syrup (optional)
2 orange slices
soda water

Shake the bourbon, compote, bitters, syrup, and one orange slice with ice.  Top with soda, and double strain into an ice filled old-fashioned glass.  Garnish with the other orange slice.

Rhubarb Compote

2 stalks of Rhubarb, washed, trimmed and chopped
2 tablespoons grade B Vermont maple syrup
1/2 cup water

Combine all ingredients in a small saucepan and simmer, loosely covered, for 10-15 minutes until the water has evaporated.  The rhubarb will fall apart when stirred. Can be stored in a sealed container in the refrigerator for up to a week.