I'm finding rhubarb everywhere. In two days, I discovered rhubarb in my pie at a bakery, in my cocktail, and on my cheesecake at a dinner out. It's finally in season and every time I eat some it brings me back to my childhood in Montana, picking it fresh from my grandma's garden. We'd pull it from the earth and then rinse it off in the kitchen, slice it, and then sprinkle a little sugar on top. Because everyone knows that rhubarb has a bite to it. It's juicy and sour and the sugar is the perfect partner in crime to this crisp summer treat.
So when my husband and I had pre-dinner drinks at Café Flora, I was happily surprised to see my Springtime Mule had a pretty rhubarb garnish and rhubarb bitters from Sun Liquor. The cocktail also had vodka, aperol, lime, and housemade ginger beer. Café Flora is a vegan restaurant so you can bet they're going to highlight whatever produce is in season and they're going to do it well. The drink was cool and refreshing and matched the feel of the café with its fresh and bright look. My husband's cocktail was a Voyager's Punch with dark rum, fernet branca, pineapple, coconut, lime, and broVo lucky falernum. I have no idea what half those things are but I have to say, the abundant and vibrant garnishes on top were beautiful. The drink also had a strong mint and rum taste that went down smooth added a unique flavor. So cheers to summer and cocktails and fresh fruit!