PUBLIC MARKS from sbrothier with tags drink & recettes

Up until now, there were exactly zero rhubarb recipe gracing the pages of this blog. Zero, in the nearly eight (!!!) years I’ve been chattering on about food and drink. I didn’t grow up eating rhubarb so I was never familiar with it. I had some vague idea that it was sour and is supposed to go well with strawberries but that’s pretty much the extent of my knowledge on the topic. Last week, Andrew and I had a special date night out and we went to a wonderful local restaurant Plow & Anchor. The whole meal was truly superb, but the dessert was especially outstanding. As per my usual M.O., I ordered the most interesting sounding thing, which happened to be sweet pea creme brûlée with rhubarb compote. Every bite of it was phenomenal, including the rhubarb compote. Clearly, it is time to expand my rhubarb horizons.

A Simple and Beautiful Drink Mixing App

The original name for this drink was apparently the Suffering Bar Steward, but as one might expect in a noisy bar after a few drinks, the name gets a little mangled. There are several recipes for this floating about. For mine I turned to one of my favorite sources, Beachbum Berrry's Grog Log, by Jeff Berry.

This space is devoted to the art of cocktails, cocktail education, and the rebirth of classic cocktails.

L'hypocras est une ancienne boisson à base de vin éventuellement chauffé dans lequel on fait macérer diverses épices, dont de la cannelle. On attribue (très hypothétiquement) son invention au médecin grec Hippocrate (Ve siècle av. J.-C.), qui lui aurait donné son nom. En réalité, les premières mentions de ce breuvage remontent au milieu du XIIIe siècle, tandis que le nom hypocras est rencontré pour la première fois au milieu du XIVème.

and link to the urban legend about coke