Rhubarb Basil Smash

  • 2 basil leaves, rolled and cut into strips
  • 1 strawberry, sliced
  • 1 lemon slice
  • 3 tablespoons rhubarb puree (recipe follows)
  • 1 and 1/2 ounces bourbon
  1. Add the basil, lemon and strawberries to the bottom of a Collins glass. Muddle them together with the edge of a spoon.
  2. Fill the glass with ice.
  3. Add rhubarb puree and bourbon. Stir and serve.

illustration by Danielle Schroeder

Rhubarb Puree

  • 1 cup sugar
  • 1/3 cup water
  • 3/4 cup chopped rhubarb
  1. Add sugar and water to small sauce pan over medium-low heat.
  2. Stir until sugar dissolves.
  3. Add rhubarb. Simmer 10 minutes, stirring occasionally.
  4. Remove from heat. Let cool to room temperature.
  5. Add to blender. Puree.
  6. Chill in refrigerator until ready to use.