It may sound girly at first, but there's nothing frou-frou about this seasonal, rye-based, culinary cocktail creation from Alex Smith, bar manager at Thirsty Bear Brewing Co. And if you only know Thirsty Bear for their beer, perhaps you should drop in for Cocktail Week, which kicks off Monday, or during SF Strawberry Week, starting next Thursday, for this inventive and potent potable.

Strawberry Rhubarb Manhazarac

2 oz Rittenhouse Rye 100º
1/2 oz Vya Sweet Vermouth
1 tsp organic Brown Sugar
1 Strawberry
fresh Rhubarb
3-4 dashes Peychaud's Bitters
Absinthe Rinse

Muddle sugar, strawberry, rhubarb & bitters. Add rye & vermouth then shake with ice. Double strain into absinthe-rinsed wineglass. Garnish w/ a coin of lemon zest. Created for SF Strawberry Week 2009 by Alex Smith for Thirsty Bear Brewing Co.

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Attention Bay Area bartenders, please email Jay here if you'd like to share a recipe for this weekly column. (NOTE: That email link was spelled wrong in an earlier post, so if you got a bounce back, try again...)