See the Recipe. Todd Coleman

Tobin Ellis created this drink based on a rhubarb pie for Lynyrd Skynyrd BBQ & Beer. This recipe first appeared in our April 2012 issue along with Xania Woodman’s story Raising the Bar.

Yield: makes 1 Cocktail


  • 2 tbsp. sugar
  • 5 raspberries
  • 3 oz. Kentucky-style bourbon, such as Bulleit
  • 1 oz. fresh lemon juice
  • 12 oz. strawberry liqueur
  • 4 dashes rhubarb bitters
  • 1 sprig mint


  1. Crush sugar and 4 raspberries with a spoon in the bottom of a cocktail shaker. Add bourbon, juice, liqueur, and bitters, fill with ice; shake to chill. Strain into a chilled old-fashioned glass filled with ice, and garnish with remaining raspberry and mint sprig.