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Let’s chat about summertime staples. Just like cashmere, black stockings, and an endless parade of beets + squash signify winter, there are plenty of figureheads of summer. From icy cool popsicles to fresh-picked asparagus, from lobster roasts to espadrilles, from outdoor music festivals to dining en plein air…we love all of them. Now that this weekend is officially Memorial Day (break out those whites!) we’re buying watermelon, shopping exclusively at the greenmarket and pulling out out the clean white linens to dress our tables. You know you’re doing it too.

This morning when we were at the market picking up some fresh veggies for dinner (purple asparagus, radishes, fresh basil and some divine yellow tomatoes, in case you were wondering), we picked up a few extra things to make, wait for it… cocktails. There’s simply no better time to make yourself a fine, fruity, and fresh drink and, since we’re kicking off summer, we’re making sure what’s in our glasses celebrates the season too. And you thought rhubarb was just for pie. Psshhh. While we’re toasting on our rooftop (balconies, porches [both front + back], picnic blankets, and fire escapes—if necessary—are also acceptable), we’re tossing on our Only Hearts Paige chemise. It’s elegantly ivory and has sweet (and oh so sassy) bohemian openwork—perfect for floating in that summer breeze. Oh my, how refreshing.

Rhubarb, Grapefruit and Thyme Cocktails
Ingredients  for two
2 fl oz Rhubarb-Grapefruit syrup (recipe follows)
2 fl oz  vodka
2 fl oz freshly squeezed grapefruit juice

Rhubarb-Grapefruit Syrup:
2 cups rhubarb chopped into ~2-inch pieces
rind of half a grapefruit, peeled into ~2-inch strips
5 sprigs of fresh thyme
1/2 cup granulated sugar
1 1/2 cups water

For the syrup:
To make the syrup combine all the ingredients in a small saucepan. Cook over a high heat stirring just until the sugar has dissolved. Bring to the boil then turn down the heat and leave to simmer until the rhubarb is falling apart. Push the mixture through a fine-mesh strainer placed over a bowl. Discard the pulp left in the strainer and transfer the pink syrup to a clean jar fitted with a lid. Store in the fridge until needed.

Place the syrup, vodka and grapefruit juice into a cocktail shaker filled with ice and shake for 15 seconds. Strain the mixture over ice into two glasses. Garnish with the grapefruit zest and thyme sprigs, if desired.

Recipe + image found here.