Recipe development can be a difficult creative process. Sometimes, if I have a specific ingredient or dish I want to work with, it can be easier. But often times I'm working from ground zero, looking for inspiration in anything and everything around me while trying to wrangle two busy little boys and two rowdy labrador retrievers. Let's just say that I don't have much quiet time to let my brain get into the creative process. I realized today that it is helpful for me to do something comforting and quiet so I can sort of let my thoughts flow as I figure out what it is I want to make. Today, my activity was baking banana bread. And from that banana bread, as strange as it may seem, came this delicious early summer cocktail! I know. The creative process is a strange, strange thing.
Let's just say you can thank a cold Colorado day, which allowed me to bake banana bread without melting, for this perfect summer weekend cocktail. It's pretty pink color makes me oh so happy, and the sweet-sour flavor is absolute perfection with a good bourbon. Trust me- if you have lots of rhubarb that needs using, this is the way to do it! I've also made this syrup with strawberries, which is another tasty combination!
Looking for a mocktail kind of situation? Combine this syrup with some sparkling water and whip up an Italian Soda! Or use it to make some sorbet! Or flavor iced tea! All the things! Sorry...I'm over caffeinated. ANYWAY...
Here's hoping you all get some time to breathe and think and let your mind wander this weekend. Maybe that means having one of these cocktails in hand and maybe it doesn't. As for me? I'll be working on another Belize blog post and maybe squeezing in a little camping trip with the fam! #summer
Raspberry Rhubarb Whisky Sour
Makes 2 Cocktails and about 1 1/2-2 cups simple syrup
For the simple syrup:
- 2 cups rhubarb, chopped into 1 inch pieces
- 1/2 cup fresh or frozen raspberries
- 1 cup sugar
- 1 cup water
- pinch of freshly ground nutmeg
- Combine all ingredients in a saucepan over medium heat. Bring to a boil, stirring constantly, then reduce to a simmer and cook for 10 minutes until rhubarb is softened and mixture thickens slightly.
- Remove from the heat and allow to cool completely.
- Pour through a strainer into a mason jar. Seal tightly and refrigerate until ready to use.
For the cocktail:
- 2 ounces bourbon whisky
- 1 1/2 ounces raspberry rhubarb simple syrup
- fresh ground nutmeg
- fresh herbs like thyme or rosemary for garnish
- Combine whisky, syrup and nutmeg in a cocktail shaker filled with ice. Shake vigorously and strain into two ice filled cocktail glasses. Garnish with fresh herb sprigs and additional nutmeg. (You can also serve this without ice, just make sure to shake it until it is extra cold.)