Whew! I am so excited to be writing this post, it has been far too long. I have a gorgeous cocktail to share with you, but first I want to tell you about my blogging absence. I started with the intention to blog at least once a week, rain or shine. I’ve since realized, that at this point in my life, it was a pretty unrealistic goal. The material I post here is very important to me; the content of my writing, pictures and recipes have to meet my standards. I don’t want to be posting just to meet a self-imposed deadline. For those of you who don’t know me, I have two young boys and my husband works crazy sportscaster hours. I am room mom in both of my kids’ classrooms, I am the chairperson for the two book fairs at their elementary school (the spring fair is next week) and I tutor reading 2-3 times a week. When the virus that’s been going around the kids’ school hit our home last month, I just became super overwhelmed. The blog had to be put on the back burner until I could dig myself out of all of it – the sick, the feelings, the time change. I learned something big through all of this, though. This is not about quantity. Sure, I want followers, and I completely get the fact that I may not gain as many if I don’t post on a regular, consistent basis. Fine. It is more important to me that I can sustain this blog for a long, long time. Thank you for following me, it truly means a lot.
Here’s a song:
I may not have been posting, but I have been busy doing some great things for the blog! I was asked to make 100 pink boots cookies for a wonderful event at Mike Hess Brewing. As most of you know, I am a huge craft beer fan and love to support my friends in the industry. Saturday, March 8th was the first worldwide International Women’s Collaboration Brew Day. Female beer professionals all over the world collaborated with each other and about 70 breweries to brew Unite Pale Ale. Proceeds from the events surrounding the day and the beer itself are going to Pink Boots Society and other local charities that support women in brewing. Pink Boots Society is a group that “empowers women beer professionals to advance their careers in the beer industry through education”. It is awesome. Mike Hess Brewing threw a fabulous brunch on IWCB Day and The Incidental Spoon provided really fun Pink Boots cookies.
Be sure to grab a pint of Unite Pale Ale if you see it on draft anywhere!
The cocktail I’m sharing today was inspired by a recipe I discovered while looking at the gorgeous Summerland by Anne Stiles Quatrano. Honestly, the name for her cocktail is what made me want to make it; she calls it Spring Forward Cocktail. I had such a hard time with the time change this year and this recipe really called to me. I have changed the recipe a bit, played with the presentation and some ingredients are not exactly what she called for. Therefore, I am renaming mine Rhuby Red. Please check out the Summerland recipe and the beautiful book!
Rhuby Red Cocktail inspired by the Spring Forward Cocktail in Summerland by Anne Stiles Quatrano.
- 1 hibiscus tea bag
- rhubarb poaching liquid (see recipe below)
- orange bitters
- rhubarb stalks for garnish (from poaching liquid recipe)
Rhubarb Poaching Liquid
- 4-6 large rhubarb stalks
- 1 cup freshly squeezed orange juice
- 2 cups sugar
- 1/2 cup moscato wine
- juice of 1 lemon
Make the Rhubarb Poaching Liquid
Peel the rhubarb (grab the strings between your thumb and a small paring knife and pull down to the end of each stalk). Reserve the strings.
Slice the peeled stalks lengthwise into 1/2-inch wide strips and then cut into 2-inch long pieces.
In a saucepan, combine the rhubarb strings, orange juice, sugar, wine, lemon juice, and 1 cup of water. Bring to a boil over medium-high heat and simmer for 3 minutes.
Remove the strings and discard. Add the sliced rhubarb, reduce heat to low and cook for 1 minute.
With a slotted spoon, transfer the rhubarb to a bowl and refrigerate.
Continue cooking the poaching liquid, over medium heat, until it has reduced about one quarter (about 10 minutes). Strain the liquid through a fine mesh strainer and let cool.
Add the cooked rhubarb back into the liquid and refrigerate (covered or in an airtight container) for up to one week.
Make the Cocktail:
Place the tea bag in a pitcher, add two cups of boiling water and let steep for about 7 minutes.
Remove the tea bag and refrigerate the tea for at least an hour.
Combine 2 ounces of tea, 2 ounces of rhubarb poaching liquid, 4 ounces of vodka, and 4 dashes of orange bitters in a cocktail shaker filled with ice.
Strain into a small cocktail glass and garnish with a rhubarb stalk from the poaching liquid.
Enjoy! This gorgeous drink would be perfect anytime! Brunch, sunset, after dinner – whenever! While the poaching liquid is quite a bit of work, the recipe makes A LOT of drinks. It would be great for a crowd or just special enough for one or two!
Let me know if you try the recipe! Follow the blog and be sure to #TheIncidentalSpoon on Instagram, Twitter & Facebook!
Happy Spring! Cheers!