Strawberry Rhubarb Pie

I have a great time mixing various flavors of things together, where cocktails are among the easiest to prepare: you just pour stuff together into a drinking vessel (on occasion appealing to some more sophisticated technique, like muddling), drink some (or all), and if it is an experience that is worth repeating, then give it a name and spread the word. What follows is my collection of those worth remembering.

It is going to take me a while to get this all filled out because my records are quite scattered… when I bothered to make any.

Ingredients

• One large bottle of a toast-like beer, such as a taddy porter… the breadiness of this ingredient supports the notion of the pie crust
• 1 oz rhubarb liqueur (e.g., Giffard’s)
• 1 oz framboise/raspberry liqueur (where I would suggest Chambord over Chateau Monet)
• ⅛ t real vanilla extract
• Package of shortbread cookies
• Optional: a fresh rhubarb stalk as a garnish (Do not use rhubarb leaf as it is poisonous.)

Directions

• Pour the beer into a tall glass.
• Add the remaining ingredients and stir (languidly).
• Eat the cookie as you drink the beverage, using whatever integration method pleases you best.
• Some folks might like a rhubarb stalk to offset the sweetness.

[2026-04]

[Sweets]