RHUBY: Mix up a gem of a cocktail
What we’re drinking this week: RHUBY
What it is: Art in the Age’s latest bottle is a certified organic 80-proof spirit distilled from rhubarb (hence the name), beets and carrots — among other ingredients found in fancier spice cabinets.
Plays nice with: Whiskey, gin, Campari, vodka and, in a pinch, rum. Don’t be fooled by the classy bottle — RHUBY can get down with just about whatever’s on your shelf.
What it tastes like: Bright, snappy and just sweet enough — thanks to pink peppercorns, coriander and vanilla. It’s right at home in something fresh and fruity for the final days of summer, but we bet RHUBY could really heat up a toddy, too.
Notable facts: Ben Franklin brought the first rhubarb seeds to America in 1771, and promptly brewed up some special “tea” with his “botanist” pal John Bartram. Clearly, we missed the cool Philly tea parties.
Cucumber RHUBY gimlet
What’s in it
1.5 oz. gin
1 oz. RHUBY
.5 oz. simple syrup
2 fresh mint leaves
Local cucumbers
Fresh lime wedges
How to make it
Muddle mint and cucumber. Squeeze in lime. Add all
ingredients into mixing glass. Shake and pour into a rocks glass.
