A refreshing rhubarb-flavored drink – The Boston Globe

Beat Brasserie, more commonly known as Beat Hotel, in Harvard Square, offers an eclectic mix of live music, a sizable wine-on-tap list, and a cocktail menu that is as evocative as its setting of lush purple curtains and flickering chandeliers. In the drinks you’ll find seasonal flavors such as rhubarb, mango, and fig, and an updated bar menu to match relaxed, summer days. Bar manager Bryan Ames notes interesting little quirks that go beyond the glass, such as locally sourced honey from a sister site, The Beehive, in the South End. A Rhubarb Tea Cooler is the ideal drink here, a seasonal variation on the Bees Knees. The tea cooler variation has soft herbal notes from rhubarb tea liquor used instead of more traditional gin, which plays exceptionally well to the floral qualities of honey, making a refreshing drink with just the right amount of tart and sweet.

Rhubarb Tea Cooler

Makes 1 cocktail

2 ounces rhubarb tea liquor

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1½ tablespoons lemon juice

1 tablespoon wildflower honey

1 dash strawberry bitters

1 strip lemon (for garnish)

1. In a cocktail shaker filled with ice, combine the rhubarb liquor, lemon juice, honey, and bitters. Shake well until chilled and diluted.

2. Strain into a rocks glass filled with ice and garnish with lemon. Adapted from Beat Brasserie

RAUL ZELAYA

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