Strawberry Rhubarb Daiquiri
We’ve moved on from winter – although it seems like we bypassed spring (typically a lovely season here in Washington, D.C.) and went right into summer! The good news is that fresh produce is now available at our local farm market. During the winter we tend to drink dark spirits (bourbon, rye, brandy, dark rum) and the only fruit in our cocktails is citrus or fruit brandy. When fresh fruit becomes available, we can’t wait to get out of our rut and freshen up our cocktails with something locally grown added to a light spirit (gin, vodka, tequila, light rum). Last week we picked up local rhubarb and strawberries at the farm market and went right home and captured their fresh flavors in a home-made simple syrup. We put this to good use in margaritas and even a rye-based cocktail, but we think that the daiquiri fully captures the fresh sweet/tart flavor of the fruit. The bonus of making a fruit syrup is that you can add it to club soda for a fresh non-alcoholic drink (or pour it on y...