BY TOM SCHLESINGER-GUIDELLI
PHOTO BY MICHAEL PIAZZA / STYLED BY EMMET KELTY
1⅓ cups rhubarb syrup
1⅓ cups lemon juice
1⅓ cups soda water
Right before serving, stir ingredients together in a pitcher.
Tom Schlesinger-Guidelli honed his craft at Eastern Standard, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as GM. When he’s not developing seasonal cocktail recipes for Edible Boston he is consulting with local restaurants.
