Backyard Rhubarb Lemonade

Serves 1

1 fl oz vodka (use local like Okanagan Spirits, Wiseacre Farm Distillery)

1 fl oz Raspberry Purée

1 fl oz Rhubarb Purée

3 fl oz Lemon Syrup

1 stalk sugar-dipped rhubarb, for garnish

——-

Raspberry Purée

1/2 cup raspberries

1 1/2 tbsp granulated sugar

Combine the ingredients in a blender and purée until smooth. Strain to remove seeds. Chill.

Rhubarb Puree

1/2 cup chopped rhubarb

2 tbsp granulated sugar

Combine the rhubarb and sugar in a small pot and cook over medium heat for 10 minutes, until tender. Transfer to a blender and purée until smooth. Chill

To serve

Fill a 2-cup (16 fl oz) mason jar with ice. Pour vodka, raspberry and rhubarb purée into the jar, top with lemon syrup, and stir well. Garnish with a sugar-dipped stalk of rhubarb and a straw.

This cocktail was created by our former bar manager, Gerry Jobe and included in The Okanagan Table: The Art of Everyday Home Cooking cookbook by Chef Rod Butters.