Remember when the afternoon cocktail was a thing? The words “cocktail hour” bring to mind a 1950s setting complete with crinolines and martini glasses (one olive, shaken, not stirred), but this at-home activity is making a serious comeback.
These days cocktail hour has become something to look forward to at the end of the day, a chance to reconnect with family or friends, and relax and unwind. A cocktail is not just a mixed drink, it’s an experience, a spirited (pun intended) adventure that elevates your mood and creates its own elegant atmosphere.
And yes, maybe it feels a little Madmen-ish, but we’re going with it.
In Haliburton, the fine dining restaurant Rhubarb takes their cocktails, wines, and brews seriously, and are happy to embrace the new cocktail hour with gusto. Rhubarb is Feast On certified and known for creating one-of-a-kind dishes (and cocktails) using local ingredients. Here, Scot Curry of Boshkung Brewing Co., the on-site brewery at Rhubarb, shared his own creation that will elevate your cocktail hour to a whole new level.
Try Scot’s Happy at Home Fizz for a late afternoon indulgence to lift your spirits. Or if you’re a local, you can still order online from Rhubarb!
Happy at Home Fizz
1 Egg white
1.5 oz. Strawberry/Pepper/Citrus Shrub (see recipe below)
1.5 oz. Georgian Bay Gin (or any gin)
1-to-2 oz. Club soda or sparkling water
Strawberry and citrus peel for garnish
Directions: Combine the egg white, shrub, and gin in a cocktail shaker with no ice. Shake vigorously for 5-10 seconds to aerate the egg whites. Add ice to shaker and shake once more for another 10-15 seconds, then strain all ingredients into your cocktail glass of choice. Top with soda and garnish. Enjoy!
Shrub Ingredients: (makes 500 mL)
½ cup Honey (the video says ¼ cup, but it’s actually ½ cup!)
½ cup Water
1 cup Apple Cider Vinegar
Cracked black pepper (3-4 cranks of a grinder)
Lemon peel of one lemon, pith removed
Directions: Combine honey, water and vinegar into a small saucepan. Bring to a simmer while whisking in the honey. Remove from heat before a complete boil. Add sliced strawberries and pepper. Squeeze the oils from the lemon peel into the saucepan and drop peels in as well. Mash the fruit and liquid mixture with a potato masher or other tool to extract as much flavour and colour as possible to the shrub. Let the mixture get to room temperature and then place covered in the fridge for three to four hours, minimum. Remove from fridge and fine strain the solids.
About Rhubarb Haliburton and Boshkung Brewing:
Rhubarb Restaurant owners, Christoph and Terri Carl, are passionate about dreaming up creative dishes using high quality farm ingredients. Christoph literally grew up in and around the restaurant business; his family owned and operated The Old Country House in Haliburton for 25 years. After more than seven years at its current location, Rhubarb has already earned its reputation for fine dining, and even brought an on-site craft brewery into the mix, Boshkung Brewing. Rhubarb offers a value-added wine list and featured dishes that showcase local ingredients.