1. Be a Better…Bartender.

    Rhubarb Dark and Stormy:

    Friends, it’s Friday. WASTHISTHELONGESTWEEKEVERORWHAT?

    I think the best way we can celebrate that summer officially kicked our asses this week, is to make a fantastic cocktail. Sound good? Bueno!

    Rhubarb Dark and Stormy:

    • 2 ounces dark rum
    • 3 ounces ginger beer (not ginger ale, douchebags)
    • Small grate of fresh ginger
    • 1/2 ounce lime juice
    • Ice (Ice, Baby)
    • 1 tbsp of Rhubarb Syrup* (Recipe below)

    Combine all the ingredients together and stir over ice in a Collins glass. Garnish with a sliver of ginger or lime wedge. 

    To make your own rhubarb syrup (stays good in the fridge for 3 weeks):

    • 1 1/4 cup of rhubarb, washed and cut into 1/2 inch pieces
    • 1 cup granulated sugar
    • 1 1/4 cups of water
    Combine all the ingredients in a saucepan and stir. Heat over high until boiling, then turn that bitch down and simmer for 25 minutes longer. After that time, remove it from the heat, and strain the liquid through a fine, mesh strainer. Let cool down and transfer to a bottle or jar.
    Happy Weekend y’all.
    Chinae
     


  2. Be a Better…Bartender.

    Pass the Bubbly Edition:

    There is no other alcohol treat that makes me feel as loopy and giggly as champagne. I think it’s the fact that it’s bubbly, and always had at fun, special occasions like weddings, birthdays, and saturdays. Let’s jazz up our champagne drinkin’ ways and try something new with our favorite bubbly beverage.

    Cajun Water:

    1 1/2 oz of rum

    1/2 oz of triple sec

    1/4 oz grenadine

    2 dashes of bitters

    2-3 oz of champagne or prosecco

    Pour all the ingredients (except champagne) into highball glass filled with ice and stir. Top with champagne.

    Cheers to a summer friday!

    Chinae