Make It: Rhuby Garden Sparkler

Happy Tuesday, friends! Did you bask in the glow of a wonderfully fun and relaxing holiday weekend? We sure did. We took a day trip and ventured up the coast for some sightseeing and a harbor tour, took a nice stroll to the Village, played board games and just relaxed and soaked up the sun. Note to selves: this is the summer of relaxation. Amidst a super busy season we must take the time to slow down and enjoy! Speaking of, we’re rolling out another tasty cocktail that will surely relax you. We hope it becomes the drink of the summer {of relaxation}!

The lovely ladies of RUE Magazine invited us to develop a cocktail recipe with a tasty new artisanal spirit, RHUBY, along with an appetizer, for the May issue {check us out on pages 52-23}. So we whipped up five recipes perfect for summer entertaining. We joined forces with the amazing Noa Azoulay-Sclater / Feather love Photography and had a blast in bringing these ingredients to life. Thanks to RUE {and Anne Sage} for having us and to Noa for the beautiful images! You can buy the RHUBY goodness here. Last week we shared our balsamic-dipped watermelon bites - paired with this drink your guests will surely rave!

We created this recipe with summer on our minds: think large slices of citrus, juicy apple cubes and an herbed fusion that all pair well with the rhubarb-based liquor. It’s a total delight and you can make batches in advance – a must for summer entertaining.

Make the simple syrup by bringing 2 parts water to a gentle boil. Add the basil bundle and reduce to medium heat. Slowly add 1 part sugar, stirring and keeping at a simmer. Stir until the mixture becomes thicker. Remove from heat and strain out the basil.

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