More often than not, my cocktail recipes are a direct result of that age old adage: Necessity is the mother of invention.

It starts with me saying (usually very out loud): I needs a cocktail.

This thought is almost always succinctly followed by my adamant refusal to leave the house (THEY'LL NEVARRR TAKE ME ALIVE!)

So I frequently find myself in the garden, spinning slowly in circles, just surveying what I gots. What am I going to pick and then shove into a glass? Always a fun little game to play.

And if it's 11:30 am on a Tuesday it is definitely called work and I don't always need to justify my choices, Mom.

So that's the story with these pretty little drinks. Only this time, my good buddy Sarah (Very Sarie) was there snapping gorgeous photos (because that's how she roll). And also...I wasn't in my pajamas.

P U R P L E  B A S I L  +  R H U B A R B  S O U R S

To make one cocktail:

• 1 oz. fresh-squeezed grapefruit juice

• 1 oz. rosé wine

• 1 oz. gin

• 3/4 oz rhubarb syrup

• 4 purple basil leaves

• 1 purple basil sprig for garnish

In the bottom of a cocktail shaker, muddle the basil leaves just until their fragrance is released. Add ice to the shaker. Add the grapefruit juice, rosé, gin, and syrup. Shake until chilled, strain into a coupe glass and garnish with a sprig of basil.

And for those of you following along on Instagram, you know that I found myself precariously balancing this tray of beverages while I stood barefoot in the chicken garden. Because: photo op. But...you try to stand perfectly still and composed in a minefield of chicken turds while getting your toes hole punched by beak-faces. You try it.