Rhubarb Ginger-Berry Bourbon Cooler is a refreshing cocktail that’s made with fresh berries and perfect for happy hour!
Um, can you say disappointing?
UGH!
I realize the finale of The Walking Dead was two weeks ago, but I am still pissed off about the way they ended the season. Oh, wait. They didn’t wrap up a darn tootin’ thing!! FOR REALS. The only thing we got to see was Negan’s face played by Jeffrey Dean Morgan. To which we are all thinking, “How the heck could Denny ‘Lucille’ someone? Sigh…….
The good news about all of this, Game of Thrones season six starts in 13 days, 8 hours, 57 minutes, and 43 seconds. But who’s counting? After The Walking Dead season finale, a part of me is ready for disappointment that Jon Snow is indeed dead. Because between these two shows no one is safe and I can’t keep having anxiety. So, rather than get my unmentionables ruffled, I think it’s safe to say that Jon Snow is no more. Unless, you know something I don’t know then I would gladly give you my vintage Lisa Frank sticker collection in exchange for said information.
Clearly I need to step away from the TV remote. So, to keep me from going bonkers and to get through this sluggish Monday, I think we need a festive, spring inspired cocktail. This Rhubarb Ginger-Berry Bourbon Cooler is a remix of a cocktail I made a few years ago using all blueberries. I highly recommend making that as well.
But! Since we are right smack in the middle of spring, I thought using some rhubarb would spice things up after-all it is in season. You can use frozen rhubarb if for some reason your store doesn’t carry it. What I love most about this drink is how quickly everything comes together. Place all the ingredients into a food processor, blend, and then pour into a glass. It’s the must-make drink for those rooftop happy hours!
Now, I wonder if Jon Snow would like one of these coolers….wink, wink.
Eat Seasonal Series:
Each month my friend Becky provides a Seasonal Produce Guide, which you can save on your iPhone or desktop so you can get in the seasonal eating spirit.
Not only does she provide a beautiful illustration each month like the one above, you can also join me and a few fabulous food bloggers who are serving up seasonally inspired recipes. Follow us on Instagram and tag your photos with the #eatseasonal hashtag!
Asparagus and Baked Ricotta Tart by Vintage Mixer
Papaya-Lime Smoothie Bowl with Toasted Cashew-Quinoa Cereal by Floating Kitchen
Easy Maple Mustard Chicken Drumsticks with Roasted Radishes and Asparagus by Simple Bites
Vietnamese Lemongrass Chicken Rice Noodle Bowls: Bun Ga Nuong by Food For My Family
Marinated Beets with White Wine Vinegar by Project Domestication
Shallot and Red Wine Jam by Letty’s Kitchen
Lemon Rosemary Shrimp and Broccoli Slaw by Cookin’ Canuck
Spring Vegetable Lemon Risotto by Flavor the Moments
Key Lime Pie by Foodie Crush
for the cooler:
2 shots bourbon
1/4 cup ginger simple syrup
1 cup rhubarb, chopped
1 tablespoon fresh mint ( + more for garnish)
1 tablespoon raspberry
1 tablespoon blackberry
1 1/2 cups ice
for the simple syrup:
1/2 cup granulated sugar
1/2 cup water
1 tablespoon ginger, grated
for the cooler:
In a food processor, add all the ingredients. Pulse until everything is well combined and smooth. Pour into two glasses and garnish with fresh mint.
for the simple syrup:
In a medium saucepan, combine water, sugar, and ginger. Turn to medium heat and stir until the sugar has dissolved. Remove saucepan from heat and cool completely before adding to the cooler.
