Art in the Age Rhubarb [tea]

I’ve been watching a lot of 30 Rock lately and, since this morning, when I witnessed Episode 318, ‘Jackie Jormp-Jomp,” I’ve come to the sobering and ultimately deadening conclusion that this summer has basically been one, long dizzy day in the life of a middle-aged divorcee. If I take one more charming, aimless drive in the middle of the afternoon to the countryside or spend one more hour at the hot tub in the health club or at some coffee shop, I’m going to need to add another therapist to my Fall 2013 lineup. 

I think I’m ready for law school to start.

The most exciting thing I’ve done so far has been my nightly habit of a cocktail, coffee, and languid cruise around Petfinder, where I’ve submitted not one, but four applications for four separate Welsh Corgis who are desperately in need of a home, but, according to their rabid caretakers, not so desperate as to be placed in the carefully decorated one-bedroom apartment of a very well-dressed law student slash Casanova. Even though I asked multiple times, it does not give me any bonus points that I resemble a Welsh Corgi. 

Adopting a dog is more difficult than getting reservations at Jose Andres’ minibar in the summer, when I expected it would be as easy as walking into a Burger King, or at the very least, Gabrielle Hamilton’s Prune. So, I’ve stuck to what I’m good at, which is making craft cocktails and coming up with cute names for other pudgy, short-statured creatures. In other news, you can all start calling me ‘Mutton,’ but my fallback is ‘Bark.’ Ladies and gentlemen, Rhubarb, from Art in the Age.

It’s fresh, very herbaceous and verdant in flavor, and was sent to me after I missed their summer launch party, which included fresh doughnuts. Zut! But I’ve made up for that by drinking it with everything, including homemade fresh mozzarella with orange olive oil and fleur de sel…

And sundried tomato orzo with Scarpetta pesto, the aforementioned mozz, mascarpone cheese, and proscuitto. It’s a wonderfully versatile mixer, and in the past few weeks, I’ve enjoyed experimenting with various sweet fruits and syrups: club soda, lingonberry syrup, Q grapefruit, lemon, and orange soda, fresh lime juice, and even Chai tea has gone marvelously with it.

The Foodette (aka, Picture Unrelated)
(Aka, No Internet)
(Aka, Bark)
Ingredients: 2,5 ounces of Rhubarb liquor, 1/2 cup of Q lemon soda, 1/2 cup of club soda, squeeze of lemon
Instructions: Shake Rhubarb over ice, strain, mix soda and lemon in. Drink immediately. Forget to take photos and have another cocktail.

One thought on “Art in the Age Rhubarb [tea]”

  1. Hi Jess!
    I love your blog and this post! Just in time for this strange surplus of mozzarella in my fridge! I will definitely try this one! LOVE YOUR BLOG!
    Stephanie Stuart

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