Fee Brothers Rhubarb Bitters come from the Fee family of Rochester, New York, whose business started with an 1840s butcher shop and a wine and liquor store opened in 1864, although the label carries 1863 because a grandfather liked it in his limerick. After surviving Prohibition on cordial syrups and altar wine, the family moved into cocktail mixers in the 1950s, and the fourth generation, Joe and Ellen Fee, now produce close to twenty bitters on a vegetable-glycerin base. The rhubarb is made from water, glycerin, natural and artificial flavors and citric acid, and is bottled at around 4.5% ABV. Cocktail Emporium describes it as tart and sweet, like rhubarb pie with strawberry, with subtle lemon and candied clove, and lists notes of cooked rhubarb, pie filling, clove, berry candy and mulled berries; it is often compared to Swedish Fish. That sweet-tart profile suits citrus drinks, floral gins and even smoky mezcal: try a few dashes in a gin and tonic, a Tom Collins, a Pimm’s Cup, a vodka soda or a sparkling wine cocktail, or in a strawberry Margarita. Sold in the 5 oz dasher-top bottle.
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