A few days after my dinner there, I decided to make the drink myself. I cut rhubarb stalks into small pieces and simmered them in water along with seeds of half a vanilla bean. (Tasha Garcia Gibson, who co-owns Little Giant with Julie Taras Wallach, says the pulpy rhubarb mass that's leftover after the syrup is drained is great on yogurt with granola or Grape-Nuts.) I mixed the syrup with bourbon, muddled strawberries, lemon and mint. It was like holding spring in a glass, with the whole summer ahead of me to look forward to.