Saturday, April 6, 2013

The Rhuby Boomershine

I've invented a cocktail for work.

And look! It's on the menu!

It's 1 oz each of Rhuby (now renamed Rhubarb Tea) and the rhubarb shrub I wrote about a couple of weeks ago--which is equal parts chopped rhubarb, brown sugar, and vinegar, left to sit for a few days. Pour over ice, top with Dry Rhubarb soda, and mix well.

It's light and refreshing, like rhubarb lemonade without the lemons. It makes you want to sit in the sun and drink three of them.

And it's paired with a bite of foie gras wrapped in pastry. What could be more awesome?

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