Ever since Robbie and I bought a bottle of Root, we have been obsessed with Art in the Age libations. You might remember that we used their Sage garden gin to make our own version of a Last Word on St. Patrick's Day. Most recently, we picked up a bottle of Rhubarb Tea and I immediately fell in love with its sweet, crisp taste. Enjoy this video from Art in the Age; it's so cute!
After a trip to the farmers market, I was very excited to use apricots in a cocktail with the Rhubarb Tea. Both have slightly delicate flavors, and neither would overpower the other. Keeping true to our roots, I pretended it would be simple; a Rhubarb-apricot tonic. We used a small batch tonic concentrate, and I highly recommend you buy yourself a bottle of Jack Rudy.
This cocktail is a light and refreshing, perfect for picnics and barbecues. We garnished ours with Tangerine Sage that we found at Terrain after taking a Garden Cocktail workshop. We bought a ton of hybrid herbs on our last visit, and I was so eager to use one with this drink. We enjoyed our drinks with Shredded Chicken Mole Tacos. The slight sweetness of the cocktail balanced the assertive spice of the tacos nicely.
Rhubarb-Apricot Tonic:
1/2 of an apricot, diced
4 ounces Rhubarb Tea
1.5 ounces Jack Rudy small batch tonic
Soda water
Muddle diced apricot with Rhubarb tea. Add tonic and ice. Shake and strain over ice in two rocks glasses. Top with soda water, and garnish with aromatic herb of your choice. Enjoy!
XO
Pat and Robbie