Rhubarb Mojito

 

I love a seasonal cocktail.  When the weather warms up I tend to go with lighter, sweeter drinks.  I attended a great cocktail party class at Hipcooks Portland last night and learned how to make a perfect mojito.  As luck would have it I scored some fresh local rhubarb as well.  Combine the two and you’re in for a tart, tasty treat.

Rhubarb Simple Syrup

• 1 C. sugar
• 1 C. water
• 1 stalk of rhubarb, sliced

Combine the sugar, water, and rhubarb in a small saucepan and bring to a boil.  Boil for one minute and set aside to steep for twenty to thirty minutes.  Strain through a sieve, pressing on the solids.  Discard the solids or eat them (they are yummy).

For one Rhubarb Mojito

• ice
• 2 oz. white rum
• 1 oz. rhubarb simple syrup
• 4-5 fresh mint leaves
• 2 oz. club soda

Fill a cocktail shaker with ice.  Pour in the rum and simple syrup.  Place the mint leaves and a couple of ice cubes into a glass and muddle – or crush until the mint is bruised and broken down into small pieces.  Combine the muddled mint with the ice, rum, and rhubarb syrup and shake vigorously.  Strain into a glass and top with the club soda.  Garnish with a fresh mint leaf.

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