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Aria's Czerwony


Makes 1

Aria has joined forces with experimental fine-art floral collaboration, Acid Flwrs, to create a visual experience for the duration of Vivid Sydney. Maison Balzac candles, bright floral installations and punchy cocktails, such as this rhubarb and vanilla-spiked creation will bring the space - and your tastbuds - to life.

40ml Belvedere Vodka

30ml poached rhubarb vermouth (see note)

20ml vanilla syrup 

30ml freshly squeezed lemon juice

15ml aquafaba

2 dash Fee brothers rhubarb bitters

Garnish with rhubarb powder


250g rhubarb

350ml vermouth bianco, such as Martini Ambratto


1 vanilla bean, coarsely chopped

350ml simple syrup (equal parts fine sugar and water)


1. For rhubarb vermouth, combine rhubarb and vermouth in a heatproof bowl placed over a bain marie and cover with plastic wrap. Simmer over low heat until rhubarb is very tender and vermouth is well-flavoured, keeping vermouth at a tempertaure of 65C. Strain and reserve.

2. For vanilla syrup, bring ingredients to the boil, let it rest, strain and bottle.

3. Combine remaining ingredients (except powder)  in a cocktail shaker half-filled with ice.  Shake vigorously until chilled, then double strain into a chilled nick and nora glass.


NOTE Vermouth and syrup make about 8-10 cocktails, and keep well refrigerated.

Want more cocktails  from Eatable?

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