You should come by and cool off with a L’Ecole brunch cocktail. Here are just 3 of the libations we’ll be serving up Saturday and Sunday:
For the Going Green recipe, click here. For the Violette Femme recipe, click here. For the Rhubarb, combine 2 oz. gin, 2 oz. rhubarb mix (recipe below) and the juice of 1/2 lime in a shaker, shake, strain and serve over ice in a rocks glass. For the rhubarb mix, combine 500 g. rhubarb, 200 g. sugar, 50 g. ginger (2-3 fingers), 3 sprigs mint and 2 L water. Bring to a boil and when rhubarb is soft, turn off the heat and add 4 tea bags (we used Chinese black tea from Harney – each bag yields about 1 gallon of tea). Wait 15 minutes, remove tea bags, ginger (leave a bit if you want it spicier) and mint, strain (chinoise is best) and blend rhubarb until very smooth and add more tea liquid back in to taste. So, yes, this is a restaurant-sized recipe, yielding 5 quarts, but you get the idea. Plus, it’s just one more reason to have one with us.