Rhubarb Rhubarb

With the holidays just around the corner, what better way to celebrate than with a festive cocktail? It’s the time of year that brings out tons of Pinterest-worthy articles detailing how to serve the perfect, tinsel-and sparkle dressed cocktail. While mistletoe and firework garnished cocktails make for a visual worthy of celebration, the majority of them are void of the season’s staple flavors we all yearn for. From one foodie to another, I beg the question – why can’t we have both this season? Well, look no further than Jackson’s very own “Rhubarb, Rhubarb” – a cocktail crafted and named to fit perfectly with your holiday hostess plans. Cultivated annually in October in the Southern Hemisphere, the roots of rhubarb trace all the way back to our favorite and insanely industrious and pioneering founding father, Benjamin Franklin. One of his hidden skillsets, amongst discovering electricity and leading a revolution, was his avid passion and involvement in agriculture and botany. In fact, Franklin brought the first Rhubarb seeds from Europe to America in the late 1700s, which blossomed on the scene into a tasty treat that makes for perfect pies, teas, jams, and our case, a perfect base flavor for a holiday cocktail. The cocktail in question, the “Rhubarb, Rhubarb”, takes the term ‘flavor’ to a whole new level of punch. Crafted with Art in the Age Rhubarb Tea Liqueur, Inniskillin Ice Wine, lemon juice and apple cider, the flavor palate alone will transport the drinker into a warm semblance of holiday memories. And if the essence of the cocktail isn’t enough to remind you of the holidays, its clever and appropriate name sure will; “Rhubarb, Rhubarb” is a phrase that means indistinct background noise of several ‘conversations’. If that doesn’t remind you of holiday family gatherings, have another “Rhubarb, Rhubarb” and surely you’ll get there!