For some reason or another, this summer has been all about farm-inspired cocktails. Maybe its the fun cocktail syrups I discovered, maybe its the farm stress, maybe its the excess quantities of fresh cucumbers and basil we’re dealing with right now. It’s hard to know what has made sipping a farmy cocktail the highlight of many a summer weekend, but I do know where it all began.

It all started back at the farm’s Soil Sister events last summer when I finally met longtime Instagram friend Lauren at my food styling and photography workshop. During the workshop we made tomato pie, eggplant toasts and a summery panzanella. I taught attendees how to snap photos of beautiful food and style plates elegantly. All the while sipping on cucumber infused lemonade.

That was the beginning. Of both our friendship and our farm-inspired cocktail enthusiasm. With just a simple cucumber lemonade. After my workshop wrapped up, we brainstormed fun cocktail recipes for what felt like hours and decided every home bar should be well-stocked with fresh farm produce and herbs in addition to local syrups and boozes. Before we knew it, we were plotting and planning a day to get together and craft (and of course sip) dozens of cocktails.

We’ll be sharing our favorite creations over the next few months in our Farm To Glass Cocktail Series! And I’m so excited that we were able to collaborate with some incredible Wisconsin companies! Things over here at my blog are starting out sweet with a Berry Rhubarb Lemonade. With muddled basil and berries, a touch of lemon juice, Quince & Apple’s yummy rhubarb hops syrup, vodka and just enough lemonade, this drink is sure to keep you cool all summer long. It’s tart and sweet and just herbal enough. It’s pink and beautiful and all I want after a long day in the fields.

Make sure you check out Lauren’s blog for another tasty Farm to Glass creation!

Thanks to Quince & Apple for sponsoring this post.
Thanks to La Petite Farmhouse for her gorgeous photography skills.

All my summer sipping love,
Your Leek

BERRY RHUBARB LEMONADE

Makes 2
Takes 10 minutes

12-16 basil leaves
1/4 cup raspberries
1/4 cup blueberries
1 lemon, juiced
4 ounces Quince & Apple rhubarb hops
4 ounces vodka
Ice
Lemonade

1. Combine basil, raspberries, blueberries, lemon and rhubarb hops in a large glass or mason jar until basil is fragrant and berries are real juicy.
2. Add ice to two glasses (we used pint mason jars). Strain berry mixture into glasses followed by vodka. Top with lemonade and stir to combine.
3. Add a lemon slice before serving and enjoy!