Now while I'm currently in full-fledged suck-down-every-pumpkin-beer-within-a-ten-mile-radius-mode, there were a whole slew of fun cocktail experiments that occurred within the confines of my cocktail shaker this summer. Fortunately, I have a semi-decent(BIG emphasis on the semi, I know) photo of my favorite one!
The base spirit for this particular cocktail is from my absolute favorite small spirit producer, Art in the Age of Mechanical Reproduction. However, Art in the Age is far from being just about booze. They are a gallery space located in Philadelphia that sells exquisite handmade goods and plays host to enviable events that seem to always feature one or two of my favorite indie bands and, of course, excellent cocktails made from one or more of their four spirit products. Every time they post photos from an event, I end up briefly flirting with the idea of packing my bags and moving to Philadelphia. Emphasis on the briefly though, because my last experience in Philly ended up leading me to a rich person party in Jersey where I was babbled to about relationships by a guy named Bobby Big Balls...ok, I'm getting off track here. Back to the booze!
All four of the liquors they produce are incredibly unique and delicious, made from a variety of organically sourced herbs and spices that make the perfect canvas for trying out new drink combinations. Each bottle comes with a little booklet of recipes designed to get you started, but the company encourages you to branch out on your own in mixology and share the recipes on their Facebook page.
This recipe contains Rhuby, whose name I believe they have since changed to Rhubarb Tea. The recipe is inspired by the story of Benjamin Franklin introducing rhubarb to a botanist friend named John Bartram, who then concocted a tasty tea with the plant. Rhubarb Tea is sweet and strong, but also a little tart and citrusy.
Before I made this recipe, I had tried various other combinations: grapefruit juice with sparkling water, muddled berries and rosemary with tonic, but none of them quite clicked with me. So, for the time being, I shelved Rhubarb Tea because, at about $35 a bottle, that's an experimentation I can only occasionally afford.
Then, this summer I came across this recipe for strawberry rhubarb simple syrup. Of course! How could I have been so blind! It was such a simple idea, pairing a rhubarb based spirit with a little sweetened strawberry rhubarb flavor, but I had somehow started off all fancy pants with funky ingredients before attempting the tried and true pairing. I mean, strawberries and rhubarb BELONG together. In a pie, in compote, in jam, you name it. So I took a trip to the grocery store to pick up the fruit, planning on topping off my cocktail with seltzer or soda water, but as I left the store and passed my favorite bakery, I had an inspiration. I popped into Allegro Hearth to buy some cold cans of Limonata. Tart, sweet, citrusy, effervescent, it seemed like the perfect complement to some of the notes in Rhubarb Tea. Oh boy, I tell ya, when I’m right, I’m right. The recipe is below.
The base spirit for this particular cocktail is from my absolute favorite small spirit producer, Art in the Age of Mechanical Reproduction. However, Art in the Age is far from being just about booze. They are a gallery space located in Philadelphia that sells exquisite handmade goods and plays host to enviable events that seem to always feature one or two of my favorite indie bands and, of course, excellent cocktails made from one or more of their four spirit products. Every time they post photos from an event, I end up briefly flirting with the idea of packing my bags and moving to Philadelphia. Emphasis on the briefly though, because my last experience in Philly ended up leading me to a rich person party in Jersey where I was babbled to about relationships by a guy named Bobby Big Balls...ok, I'm getting off track here. Back to the booze!
All four of the liquors they produce are incredibly unique and delicious, made from a variety of organically sourced herbs and spices that make the perfect canvas for trying out new drink combinations. Each bottle comes with a little booklet of recipes designed to get you started, but the company encourages you to branch out on your own in mixology and share the recipes on their Facebook page.
This recipe contains Rhuby, whose name I believe they have since changed to Rhubarb Tea. The recipe is inspired by the story of Benjamin Franklin introducing rhubarb to a botanist friend named John Bartram, who then concocted a tasty tea with the plant. Rhubarb Tea is sweet and strong, but also a little tart and citrusy.
Before I made this recipe, I had tried various other combinations: grapefruit juice with sparkling water, muddled berries and rosemary with tonic, but none of them quite clicked with me. So, for the time being, I shelved Rhubarb Tea because, at about $35 a bottle, that's an experimentation I can only occasionally afford.
Then, this summer I came across this recipe for strawberry rhubarb simple syrup. Of course! How could I have been so blind! It was such a simple idea, pairing a rhubarb based spirit with a little sweetened strawberry rhubarb flavor, but I had somehow started off all fancy pants with funky ingredients before attempting the tried and true pairing. I mean, strawberries and rhubarb BELONG together. In a pie, in compote, in jam, you name it. So I took a trip to the grocery store to pick up the fruit, planning on topping off my cocktail with seltzer or soda water, but as I left the store and passed my favorite bakery, I had an inspiration. I popped into Allegro Hearth to buy some cold cans of Limonata. Tart, sweet, citrusy, effervescent, it seemed like the perfect complement to some of the notes in Rhubarb Tea. Oh boy, I tell ya, when I’m right, I’m right. The recipe is below.
3 oz Rhubarb Tea
Top off with Limonata
I must stress “top off” as being the operative phrase here. A little goes a long way and you still want that bite of the spirit to come through and be in harmony with your ingredients rather than be hidden by them. However, I won’t judge you if you like your drinks a bit sweeter. There is a lot of flexibility here with the amount of Limonata.
Also, I HIGHLY recommend saving the delicious stewed fruit from your syrup to put on pancakes or waffles the next day. :)
Also, I HIGHLY recommend saving the delicious stewed fruit from your syrup to put on pancakes or waffles the next day. :)
Well, I know I’m totally late here, sharing a refreshing, sweet, summer drink, but who knows with this weather? We’re never out of the heat wave woods until snow is falling. Plus, are you gonna let the seasons dictate which cocktails you can have? I sure as hell don’t!
Gahhh, apparently my links weren't there! I edited it so everything should be fine now. Still so new at this :(.
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