How to Make a Strawberry Rhubarb Cobbler
If you were alive in the late 18th and early 19th century, as some of you might have been, you know that it was no guarantee that your cocktail would be served or cooled with ice. In fact, there was a good chance the tavern or bar you were in had no ice at all. Especially if you lived in the American South or a stones throw from the equator. You can thank Frederic Tudor, the “Boston Ice King”, for remedying that. His ice deliveries from the Northeast to hotter climates paved the way for creative uses of ice like the crushed “cobble stone” like pieces of ice found in the cobbler. Grab your Lewis Bag and get crackin’!
2 large strawberries 1 oz rhubarb infused simple syrup 1/2 fresh lemon juice 3 oz Lillet Blanc
muddle first three ingredients add the Lillet shake with ice strain over crushed ice garnish with seasonal fruits and berries