When Dale Levitski’s new Lakeview bistro, Frog N Snail, opened without a liquor license this spring, he and his GM/beverage director, Briar Brackney (who filled the same roles at Sprout), put their heads together. In search of an alternative to “Pepsi and Diet Pepsi,” as Brackney puts it—and in keeping with the restaurant’s seasonal emphasis—they turned to the farmers’ market for rhubarb and strawberries, which they preserved with the Moroccan spice blend ras el hanout. For their tart, dark pink “ade,” the preserved fruit is combined with hibiscus for sweetness, topped off with fresh-squeezed lemon and lime juice, and served in a quart-size mason jar shaken at the table. Refreshing, its flavor rounded out by the star anise in the spice blend, the drink sure as hell beats your standard fruity cocktail, booze or no.