A deliciously refreshing rhubarb tea cooler by Joy Zhang.
By Joy Zhang
It’s amazing what the World of spirits are doing out there, mixologists from all around the world are concocting combinations that go beyond the classics and cleverly updated with a new and modern edge. It gives me a false sense of confidence that only becomes seemingly worse with more cocktails, but sometimes I say to myself “I bet I could do THAT at home!”
There’s been more failures than wins but let’s be honest, nobody loses when you’re testing out cocktails. When the Art in the Age sent over a bottle of their Rhubarb Tea, happy dances ensued and lots of “taste-testing” went on. Their beautiful branding from their watercolor illustrations to their elegant bottle design really made me enjoy the product so much more, it’s all about the details people and they hit this one out of the park.
What’s even more interesting is the story behind their Rhubarb Tea, — “In 1771, founding father, Benjamin Franklin brought the first rhubarb seeds to America. They were a gift for his friend, Jon Bartram. Bartram was the King’s official botanist in the colonies and the founder of America’s first botanical garden (which is still alive and well in philadelphia). Legend has it Bartram and Franklin experimented with the rhubarb to brew a refreshing garden tea made of vegetables, herbs and spices including beets, carrots, lemon, pink peppercorn, petitgrain, cane sugar and, of course, rhubarb. Art in the Age has turned this legend into a vibrant, organic 80 proof garden spirit. Tangy but not too tangy. Sweet but not too sweet. Crisp and refreshing, but with a hint of spice. We guarantee there’s never been anything like it…at least not since 1771!”
You gotta love that good ole’ Ben – founding father, discovered electricity, music and chess aficionado, and apparently an expert brewer of Rhubarb tea. I’m pretty sure he ate a big bowl of awesome everyday for breakfast which is exactly what I had before making this drink. So expect electrifying results and don’t forget to tip your bartender. Visit Art in the Age for more goodies and even find ways on how to recycle your bottle.
- 2 parts Rhuby
- 1 part raspberry
- 1 part thyme simple syrup
- Club Soda
- Combine all ingredients to a mixing glass and shake hard. Strain over fresh ice. Top off with club soda. Garnish with fresh raspberries and thyme sprig.
- You can find how to make thyme simple syrup here: http://www.firehow.com/201001047283/how-to-make-thyme-infusedflavored-simple-syrup.html
A 25 year-old free-lance photographer, home-chef and writer from Dallas, Texas, Joy finds inspiration for her photography and recipes through music, art and nature. Her work has been featured on Elle Girl Korea and Gourmet Live. Join her culinary adventures through her kitchen and discover fresh, simple and delicious recipes.