Kick-off your three-day Memorial Day weekend right by making a batch of today’s delicious summer cocktail, the Rhubarb Mojito. It’ll take a little bit of prep, but when you’re lounging outside this weekend it’ll all be worth it.

I spotted some super fresh and bright red colored rhubarb at the supermarket, and I realized that it must be that time of year again. The time of year when summer officially kicks into high gear with Memorial Day. I first made this recipe when hosting a friend visiting from Minnesota. We made a few batches of these and drank through them like water while playing some Puerto Rico at the house. To this day he still asks me every now and then, “Have you made any more of those rhubarb mojitos lately?” Well, Dan today, I can tell you “Yes!”

I tweaked the recipe a bit from the original found in Food & Wine Cocktails ’06 book. I personally think this is my best version yet, and I just can’t keep it to myself. So here we go.

To get things kicked off for this drink you’ll need to do some prep and make some rhubarb syrup. Here’s how to do it.

Rhubarb Syrup

Ingredients:

  • 2 pounds rhubarb stalks
  • 1 1/2 C sugar
  • 1 C water

Directions:

In a medium or large saucepan, combine the rhubarb, sugar, and water and bring to a boil. The rhubarb will shrink and begin to break apart.

Simmer for 15 minutes, stirring occasionally. After the 15 minutes are up you’ll have a nice, thick, pulpy liquid of rhubarb delectableness.

I first strained this syrup into a large bowl using a strainer. To eek out the rest of the syrup I scooped the pulp into a nut bag and then squeezed out the rest of the juices. Didn’t want to let any of that hard work go to waste.

From the large bowl I then poured into an airtight container and let refrigerate overnight. This should last up to a week or so.

Now for the drink recipe…

Rhubarb Mojito

Ingredients:
(makes 1 large drink or 2 medium-sized drinks)

  • 1/2 lime cut into pieces
  • 10 mint leaves
  • Ice
  • 2 oz Vodka (I used Austin’s own Tito’s Handmade Vodka)
  • 3/4 oz Limoncello
  • 1 oz Triple Sec
  • 1 1/4 oz Rhubarb Syrup
  • 1 long, thin slice of rhubarb stalk for garnish

Directions:

It’s easy breezy from here on out. Simply take your cocktail shaker and load it up with the chopped lime and mint leaves.

Muddle them vigorously to release all the natural juices and oils.

Now add ice, the alcohol, and the syrup.

Shake well and then strain into an ice-filled glass.

Garnish with lime wedges and rhubarb and enjoy. Summer time is here!



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