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Cocktail recipe: Ryan Latorre’s Pommies Rhubarb Cocktail

Last fall, Ryan Latorre opened The Barley Vine Railroad Co. in Orangeville, Ont. with the the idea of serving up locally grown produce in his 60-seat restaurant and, where possible, locally brewed libations in his 35-seat bar. Luckily for him, Pommies Dry Cider, which is produced in nearby Caledon, not only fit the bill, but wowed Latorre's taste buds. "It's like an apple-rhubarb pie," he says,"a little tart, a little sweet." Inspired, he concocted a series of Pommies-based cocktails, the most popular of which includes rhubarb-infused vodka (to make it, dice a whole stick of in-season rhubarb into half-inch pieces, place in a lidded jar with 26 ounces of vodka and let sit for two days). "It's a hit," says Latorre. "I serve a great many each day."


1 oz rhubarb-infused vodka

0.75 oz rhubarb-vanilla syrup (available in specialty stores where bitters are sold)

0.75 oz lime juice

7 oz Pommies Dry Cider


To make the cocktail, layer the ingredients in the order listed in a 16-ounce cocktail glass filled with ice and garnish with a piece of poached rhubarb and a maraschino cherry.

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About the Author

Deirdre Kelly is a features writer for The Globe and Mail. She is the author of the best-selling Paris Times Eight and Ballerina: Sex, Scandal and Suffering Behind the Symbol of Perfection (Greystone Books). More


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