I've noticed with hyper-seasonal produce, I can never choose just one way of preparing it. I end up buying it 6 or 7 times in a season and making literally everything I can think of. Maybe it's crazy, but we had a long winter and I'm just too excited that there's more at the markets than just root vegetables and citrus.

After making tons of rhubarb soda, the thought of adding alcohol naturally came up. We make a lot of cocktails in my house. Maybe it's since we're gluten-free, we don't drink a ton of GF beer (although post on that later, I have some faves). We're also not the biggest wine drinkers. Plus, Joe Chernus has to do something to make up for all my cooking ;). As much as he's often the cocktail man, this one I came up with myself. The bramble is one of my favorite cocktails for the summer because it's gin-based, has muddled fruit and feels light enough for a even the hottest day. So, here's to happy hour.

RHUBARB ROSE Simple Syrup (vegan, gluten-free)

3 cups rhubarb, roughly chopped

1 1/2 cup sugar

3 cups water

1 teaspoon rose water

Place rhubarb, sugar, and 1½ cups of water in a saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink.

Turn off the heat and allow to cool. Strain syrup into a large jar.

RHUBARB RASPBERRY BRAMBLE COCKTAIL (Serves 1):

1 ounce Creme De Mure

1 1/2 ounces dry gin

1 ounce rhubarb syrup

6 large raspberries

1 ounce freshly squeezed lemon juice (reserve peel for garnish)

Soda water

Combine lemon juice and raspberries in a pint glass and muddle until berries are broken up. Add rhubarb syrup, gin and ice. Stir well to combine until chilled. Strain into a rocks glass (over ice or straight up). Top off with soda water. Garnish with lemon peel and serve immediately.

*If you're into texture, don't strain the muddled fruit from the glass. I've tried it both ways and I love it all.

Since summer is actually over, and I'm starting to eat things like mushroom stuffed pumpkin, it's about time I posted my lemonade recipe. This post is long overdue, as my schedule seems to be more and more insane as the hours pass (but no excuses!). Regardless, this recipe was a special one I concocted for my trip to the gluten-free potluck in honor of Shauna and Danny's new book, The Gluten-free Girl & The Chef.

I think this was my first official blog outing, which made me incredibly anxious, but I knew I would be safe in an environment based around Shauna. Hers was the first blog I ever read, after becoming gluten-intolerant (or...finding out). I read her book and cried, laughed, and sat in amazement at her writing and ability to share herself. I so admire that, being an incredibly private person myself. I've followed her ever since, and was excited by the idea to not only meet her, but to make something to share. As my concord grape obsession began with the summer season, I made a lemonade.

Everyone I met there was amazing and it was great to connect with people about food. I loved the event and I also love this concord grape lemonade for the end of a long Summer.

CONCORD & BLACKBERRY LEMONADE Serves: 6-8

16 oz. fresh squeezed lemon juice
34 oz. filtered water
1 carton blackberries
1 carton concord grapes
1/4 cup brown rice syrup
1/3 agave or maple syrup
1/3 cup apple juice

1. Add concord grapes and blackberries to stove top and heat on low until they release their juices.
2. Strain through a sieve (use the leftover fruit as a compote). Set aside to cool.
3. In an extra large ball jar, combine lemon juice, water, syrups and apple juice. Mix well.
4. Add cooled blackberry & concord grape syrup. Add a few fresh concord grapes into glasses when you serve over ice.