Well, here are 3 different takes on the classic cocktails we’re all used to drinking.  I’m beginning to sound slightly obsessed with Rhubarb here, but hopefully those of you that grow it at hope will use it to make the syrup (instead of putting it all in the rhubarb crumble).  Firstly, you need to make the rhubarb syrup, take a look at our previous post for that one or click on the ‘flavoured syrups’ tab on the left.

Rhubarb Mojito

- 1 1/2oz Light White Rum
- 1oz rhubarb syrup
- 3/4oz lime juice
- 8 mint leaves
- Soda (top up with)

Method

In a highball, add the rhubarb syrup, rum, mint leaves and lime juice. Muddle in the base of the glass to bruise the mint (tearing always seems to leave the drink bitter). Add a scoop of crushed ice and then use your bar spoon to churn the drink making sure all those lovely flavours are chilled with the ice. Add another scoop of ice and top up with soda water. Give it one last churn and garnish with a sprig of mint and a stick of rhubarb (don’t eat the rhubarb though, as its not advisable to eat it raw).

Rhubarb Cosmopolitan

- 2oz Vodka
- 2/3oz Lime Juice
- 1oz Rhubarb Syrup

Method

Shake all the ingredients with ice and strain into a small martini glass.

Rhubarb – French 75

- 1oz gin
- 1oz rhubarb syrup
- 1oz fresh lemon juice
- Champagne or sparkling wine (to top up)

Method

Add the gin, rhubarb syrup and lemon juice with ice and shake hard. Pour into a champagne flute and top up with the champagne or sparkling wine.

Well thats it for the rhubarb so far. Tomorrow we will bring you another syrup and a couple of delightful recipes for that one.

Until next time,
Andy