Saturday, July 5, 2014

The rhubarb mojito

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.

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
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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