It's rhubarb season, so this week's Saturday Sipper celebrates this crazy beautiful plant with a rhubarb infused libation. This Rhubarb Mojito is pretty much like a regular mojito, but the simple syrup was infused with chopped bits of rhubarb. The sugar balances the tart rhubarb and it's sweet and summery.
THE RHUBARB MOJITO
2 oz Bacardi white rum
2 oz freshly rhubarb simple syrup*
1/2 lime
2 oz Bacardi white rum
2 oz freshly rhubarb simple syrup*
1/2 lime
dash of cinnamon and a grating of fresh nutmeg
club soda to top off
club soda to top off
frosty ice
Between two glasses, add rum, rhubarb simple syrup, lime juice, cinnamon, nutmeg, and mint leaves. Muddle a bit with a wooden muddler to release the mint essence. Add ice and top off with club soda. Garnish with rhubarb stalk, sip, then say, ahhh, I love summer!
*For the rhubarb single syrup—In a small pot, combine the 3/4 cup chopped rhubarb, 1/2 cup sugar, 1 cup water, and bring to a boil. Reduce the heat to moderately low and simmer until slightly thickened and bright pink in color, about 20 minutes. Let the syrup cool then pour through a fine-mesh sieve set over a bowl. Press down gently and discard the solids. The rhubarb simple syrup can be made in advance and stored in an airtight container in the refrigerator for up to 1 week, if you can resist that long!
Makes two minty-licious rhubarb mojitos!
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