If you’ve got a fresh batch of rhubarb syrup and you want to enjoy it in a drink that showcases it front and center, look no further than Lucy Brennan’s Rhubarb Cooler, from her excellent book Hip Sips: Modern Cocktails to Raise Your Spirits.
Brennan’s recipe called for equal parts lemon and lime juice, but you can use either one alone if it’s all you’ve got. It’s a flexible recipe template; you could sub in vodka for gin, or use a flavored sparkling water as a topper if you’d like.
Shake everything (except the sparkling water) with ice. Strain into a tall ice-filled glass and top with the sparkling water. Garnish with a slice of lime or lemon.
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If you’ve got a fresh batch of rhubarb syrup and you want to enjoy it in a drink that showcases it front and center, look no further than Lucy Brennan’s Rhubarb Cooler, from her excellent book Hip Sips: Modern Cocktails to Raise Your Spirits.
Brennan’s recipe called for equal parts lemon and lime juice, but you can use either one alone if it’s all you’ve got. It’s a flexible recipe template; you could sub in vodka for gin, or use a flavored sparkling water as a topper if you’d like.
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