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The Jefferson Cooler

May 2, 2014

1 Min Read
RestaurantHospitality logo in a gray background | RestaurantHospitality

Jefferson Cooler at Sepia in Chicago features rhubarb bitters and grapefruit syrup. Photo: David Taylor

From: Head bartender Griffin Elliott, Sepia, Chicago. Yield: 1 serving.

1½ oz. Aylesbury Duck Vodka
1 oz. rhubarb grapefruit syrup
1 oz. lemon juice
2 dashes Fee Brothers Rhubarb Bitters
to top, club soda

Garnish with a mint sprig and serve in a Collins glass.

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