Cocktail of the Week - "Rhuby Collins"

This delightfully refreshing elixir incorporates lovely organic products and made in my backyard of rural Pennsylvania. The classic Whiskey Sour cocktail and the Collins drink are combined to create a twist on two summer favorites.

Wigle 95% Rye Organic White Whiskey from Pittsburgh, PA was initially developed as a single, experimental batch, but is now produced as a limited batch of 95 each season.  It will not taste like any brown whiskey you have tried and more resembles a full-bodied clear spirit, such as cachaca (Brazilian rum) or rhum agricole, which are hugely popular around the world come summertime.

(Photo courtesy of Wigle)

Growing up in the Keystone State, we are all familar with rhubarb pies and teas dating back to Ben Franklin. The Art in the Age RHUBARB Tea features an array of botanicals, such as beets, carrots, lemons, petitgrain, cardamom, pure cane sugar, and of course, rhubarb. All organically certified and delicious. As an 80-proof spirit that’s a little tangy, but not too tangy and sweet, but not too sweet. It is crisp and refreshing, but with a hint of spice. When added to the light white whiskey and fresh juices, you achieve a beautifully balanced summer elixir and easy to make at home.

(Photo courtesy of Art in the Age)

 

Rhuby Collins

(Cover Photo courtesy of Art in the Age)

 

  • 1 oz Wigle 95% White Rye Organic Whiskey
  • 1 oz Art in the Age Rhubarb Tea
  • 1/2 oz fresh lemon juice
  • 1/2 oz fresh lime juice
  • 1 oz simple syrup
  • Soda Water top
  • Garnish a lemon wedge

*You can prepare of batch of the above juices ahead of time by making a batch of fresh lemon-lime sour mix by combining 1 cup of simple syrup (make in saucepan of equal parts granulated sugar and water, bring to a boil, let cool and combine with lemon and lime juice), 1/2 cup of freshly-squeezed lemon juice, and 1/2 cup of freshly-squeezed lime juice.

Add all ingredients, except soda water, to a mixing tin. Shake well and strain into a Collins glass over fresh ice, Top with soda water and garnish a lemon wedge.

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