1 oz. Monkey 47 gin
¼ oz. Rhubarb-infused Campari*
½ oz. Tempus Fugit Crème de Banane
½ oz. Simple syrup
½ oz. Lime juice
Combine ingredients and shake. Strain into rocks glass over ice with a monkey frozen inside and garnish with 2 big mint sprigs.
*For Rhubarb-infused Campari:
4 stalks of rhubarb, washed and cleaned
1 btl. Campari
Add all ingredients to saucepan. Bring to low simmer over medium heat. Allow to simmer until rhubarb is soft. Store in large airtight container and allow to sit overnight. The next day, fine-strain through Chinois. Strain remaining rhubarb through cheese cloth. (Wear rubber gloves; it will stain.)
Justin Fox, bartender at Sable Kitchen & Bar in Chicago, created this recipe.
