Has anyone tried this new liqueur created by the makers of ‘Snap‘ called Rhuby??

Rhubarb, beets, carrots, pink peppercorn, cardamom, vanilla, coriander, lemon, and cane sugar! Holy veg!

This cocktail reminds me of the old fashioned medicinal tonics people used to make to remedy upset stomachs, headaches, or muscle fatigue. Liquor still is usually the cure for what ales me, and the ingredient list on this bevo makes me feel better imbibing. Sure I’m justifying it, but rhubarb, beets, and carrots have to be better for you than grain and potato based liquors right?

Per usual my fabulous friend Jonathan, who I’m going to dub the “light cocktail king”, mixed up some delightfully refreshing sippies from his truly impressive bar:

Besides making a delicious gin cocktail with chocolate mint, prosecco, and green tea ginger ale we had a little pick-me-up of chilled Rhuby. I personally loved it! It’s not for everyone, but if you like an interesting borderline peculiar herbal cocktail this is your drink! It is sweeter than you would think with notes of pepper, bubblegum, and honestly a bit of red bull?!

Later that day I was reading a magazine and found a recipe for Rhubarb simple syrup:

All you do is take 1.5 pounds rhubarb and boil it with 3 cups of water for fifteen minutes. Strain the root out then add 1.5 cups of sugar and boil until the sugar dissolves, then voila! Beautiful pink rhubarb simple syrup! Rhubarb is naturally a little sour so this sweet and puckery syrup will be a wholeheartedly welcomed on hazy summer days. Shake it up with gin and prosecco and you have yourself a fancy cocktail!