Summer Breeze

Another visual that makes us wonder what the Alchemist is thinking at 5 AM when he creates our cocktail recipes! So this week, we're bringing back the long-awaited strawberry; you see it everywhere in markets and grocery stores, so we're taking the liberty of reminding you that we have an extraordinary strawberry, melon, and rhubarb liqueur called Spritz Boréal. An exquisite mixture of real Quebec fruits that can only make you think of summer. It's like a gigantic...wave...of strawberry juice falling from a gloomy elevator?

But all of this happens in the summer... yes, summer.

Aside from the fact that we sometimes go to great lengths to give you context, we strongly suggest you try it, and what's more, since we only make one batch a year, now's the time to get your bottle.

In order, you'll need:

-1 1/2 oz of our Spritz Boréal

-1/2 oz Aperol

-3/4 oz fresh lemon juice

-3/4 oz rhubarb syrup

-Club soda

You're going to start by adding all the ingredients except the club soda into your shaker with ice and shake it until your hands can no longer hold the shaker. Then you'll strain it all into a "highball" glass that you've previously filled with ice. Afterward, you'll top it off with your club soda. Garnish with pickled rhubarb (see below)

For the rhubarb syrup: you'll roughly add 2L of water to 8 cups of maple sugar and 4 cups of coarsely chopped rhubarb in a pot that can hold it all. Cook it all over low heat until the syrup is dissolved, then you'll cook it for another good 5 minutes. Remove from the heat (and turn it off, why not) and let cool. Can be stored for up to 1 month in the fridge.

For the pickled rhubarb: you'll toast 2 tablespoons of coriander and 3 tablespoons of pink peppercorns for about 1 to 2 minutes in a pan over medium heat. Add 4 cups of maple sugar and about 1L of raspberry vinegar, stirring until the sugar dissolves. Cool the mixture until everything is cold, then add about 4 cups of rhubarb that you've cut into stems about 3 inches long. Refrigerate for at least a few hours before use.