may gray has settled into southern california. but despite the cooler temperatures and lack of sunshine, the great produce is still rolling in to stores. and rhubarb season is upon us.

your traditional mojito has that great sweet and sour vibe brought to you by simple syrup and lime juice. fresh strawberries, rhubarb and my favorite cocktail sweetener, hibiscus syrup, combine to make something really special and summery.

fresh produce makes this drink really bright and dangerously easy drinking. not to mention, it is pretty easy on the eyes.

strawberry + rhubarb mojito

serves: 1 cocktail

prep time: 3 minutes

active time: 1 minute

total time: 4 minutes

ingredients: 2 oz white rum. 5 oz club soda. 1 oz hibiscus syrup. 4 strawberries, 3 sliced up and 1 reserved for garnish. .25 cup chopped fresh rhubarb. handful of mint leaves + 1 mint sprig for garnish. 1 cup ice. tall serving glass. food processor or blender.

in the bowl of your food processor or blender, combine the sliced strawberry, rhubarb, mint leaves, hibiscus syrup and the rum.

blend until as smooth as you can get it. fill your serving glass with ice. pour in your blended mixture.

top with club soda.

garnish with strawberry and mint sprig. serve and enjoy.

xo, a

strawberry + rhubarb mojito

serves: 1 cocktail

prep time: 3 minutes

active time: 1 minute

total time: 4 minutes

ingredients: 2 oz white rum. 5 oz club soda. 1 oz hibiscus syrup. 4 strawberries, 3 sliced up and 1 reserved for garnish. .25 cup chopped fresh rhubarb. handful of mint leaves + 1 mint sprig for garnish. 1 cup ice. tall serving glass. food processor or blender.

in the bowl of your food processor or blender, combine the sliced strawberry, rhubarb, mint leaves, hibiscus syrup and the rum. blend until as smooth as you can get it. fill your serving glass with ice. pour in your blended mixture. top with club soda. garnish with strawberry and mint sprig. serve and enjoy.

now, before you go panicking that it's going to be nothing but mocktails and mommy smoothies for the next six months, calm yourself. i still make wes a weekly cocktail and friyay happy hour will live on.

in fact, i doctored up this mocktail for wesley with two ounces of tequila and an ounce of triple sec. so if you are still needing something boozy today, you can easily convert this to a strawberry hibiscus margarita. hell, just add some vodka and you will be good to go if that is more your style.

now, for those moms to be and all those non drinkers out there, today we have a delicious non alcoholic beverage. hibiscus syrup is a great ingredient to keep on hand to add sweetness and flavor to a beverage or baked good. and it perfectly compliments the gorgeous strawberries on produce store shelves right now.

strawberry hibiscus mocktail

serves: 1 cocktail

prep time: 2 minutes

active time: 2 minutes

total time: 4 minutes

ingredients: 3 strawberries, two diced and one for garnish. 1 oz hibiscus syrup. 1 oz lemon juice. 6 oz club soda. 1 cup ice. muddler. strainer. edible flowers for garnish, optional.

in the cup of a shaker or pint glass, combine your diced strawberries, lemon juice and hibiscus syrup.

muddle till all the strawberries are smashed to smithereens. put a slice in your remaining strawberry and add it to the rim of your serving glass. fill your serving glass with ice.

use the strainer to strain the liquid over the ice in your serving glass.

top it off with the club soda and stir well to combine.

garnish with edible flowers and serve.

xo, a

strawberry hibiscus mocktail

serves: 1 cocktail

prep time: 2 minutes

active time: 2 minutes

total time: 4 minutes

ingredients: 3 strawberries, two diced and one for garnish. 1 oz hibiscus syrup. 1 oz lemon juice. 6 oz club soda. 1 cup ice. muddler. strainer. edible flowers for garnish, optional.

in the cup of a shaker or pint glass, combine your diced strawberries, lemon juice and hibiscus syrup. muddle till all the strawberries are smashed to smithereens. put a slice in your remaining strawberry and add it to the rim of your serving glass. fill your serving glass with ice. use the strainer to strain the liquid over the ice in your serving glass. top it off with the club soda and stir well to combine. garnish with edible flowers and serve.