I have always been a sucker for a slice of strawberry-rhubarb pie with a little vanilla bean ice cream. I have been known to perserve the filling and make it into a pie in January. It always impresses house guests. This year I tried rhubarb-guava – it’s fantastic! Guava is a bit more exotic then a strawberry but with the same amount of sweetness. Perucchi vermouth is from Spain and the first one to ever be produced in the region. It’s characteristic’s include chamomile, ginger, mint, and orange blossom. Compas box is my new scotch crush.  It’s smooth, yet complex in it’s own right. It is filled with dried fruits, vanilla and carmel. Grapefruit Bitters and a hint of citris allow each flavor it’s time to shine and dance on your taste buds. The combination makes for a intricate yet pleasant cocktail.

  • 2 oz Compass Box Asyla
  • 3/4 oz Perucchi Vermouth Blanc
  • .5 oz. or two bar spoons rhubarb- guava perserves
  • 2 dashes grapefruit bitters
  • .5 oz fresh lemon juice
  • grapefruit peel for garnish

Place all ingredience in a shaker with ice. Fine strain into a chilled martini glass. Garnish with a grapefruit peel.