Last week Grizzly and I experimented with Buddha’s hand. Well, one of us experimented, while the other ripped the citron to shreds . . . and slobbered a lot while doing so, I might add. Despite lacking any juice, I knew the Buddha’s hand was destined for a happy hour cocktail (look who you’re talking […]
With warmer weather inching its way into New York, I felt inspired to make a fresh spring cocktail. Well, I did some experimenting, and while my first inclination was to use strawberries, I found piles of rhubarb at the farmers market — and came up instead with this lovely pink concoction. Rhubarb definitely needs to be sweetened up from its natural state, especially for a warm-weather cocktail, so I cooked it down with some sugar and made a purée.