Farm-fresh booze

Luscious summer produce becomes lushes' delight in the hands of local mixologists
By PHOENIX STAFF  |  July 20, 2012

RHUBARB Rosé Agave at Post 390 

On a swampy 90-degree day, merely stepping into Post 390 and bellying up to the cool, sleek black stone bar is a fine way to beat heatstroke. And lemme tell you — it's bliss when the bartender presses that ROSÉ AGAVE ($11) into my hand. Wedged between a former drone discussing Dexter spoilers with her colleague and two jewel-encrusted Brahminites picking at what appears to be foie gras, I sip this summer quencher: a mixture of Zapopan tequila, Cointreau, fresh-squeezed limes, and house-made strawberry-rhubarb juice — this thing goes down dangerously smooth. It disappears quickly, leaving me licking the last traces of the sugar-salt rim off my lips, recharged enough to face the soupy mid-July swelter outdoors once more.


[Post 390, 406 Stuart St, Boston | 617.399.0015 |]

ALSO TRY: Rhubarbie Doll (Berkshire Mountain Distillers Ethereal Gin, Dolin Vermouth, citrus-zested rhubarb syrup, and lemon juice) at AREA FOUR; Cure-All Fizz (Oxley gin, rhubarb-infused Lillet, strawberry, lemon, Burlesque Bitters, and soda) at RUSSELL HOUSE TAVERN; Huckleberry Rhubarb Martini (homemade sweetened rhubarb puree, rum, and huckleberries) at DBAR 

>>READ: "A beginner's guide to the city's best heat-beating drinks," by Cassandra Landry<< 

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