Rhubarb Mojito

23 Mar
how to make a Rhubarb cocktail

It's officially spring! While there are still many waiting for the weather to catch up to the calendar (thanks, Toby), let's revel in the season regardless. With spring comes new life, beautiful sunshine, gorgeous flower smells and all the colors. And....weddings! Weddings are held year-round, of course, but there's something about these next few months that is so attractive to brides when scheduling the big day—see above to reiterate the whole incredible weather thing.

This week, we're making this minty rhubarb cocktail because it turns out the most delicious shade of pink, we can't help but feel like we're sipping spring. Use this recipe for your weekend celebrations, crafts and cocktails night, or even as your 'hers' counterpart of your wedding reception signature drinks. It includes one of our favorite things—infused simple syrup!

Make Your Own Rhubarb Mojito

Ingredients
Rhubarb Syrup:
4 cups rhubarb, sliced
1 cup sugar
1 cup water

Mojito:
1 oz white rum
4 fresh mint leaves
1 lime, juiced
2 oz rhubarb syrup
Club soda
Rhubarb slices for garnish 
Mint leaves for garnish 

Directions
First, make your syrup by combining the rhubarb, sugar and water in a large saucepan and bring to a boil. Reduce heat to low and simmer. Stir occasionally for 20-25 minutes until the rhubarb has broken down and your mixture has thickened. Strain through a fine mesh sieve and transfer to a jar. Refrigerated, this will keep for about 5 weeks! 

On to the mojitos. First, muddle your mint leaves and lime juice in a highball glass. Then, fill the glass with ice and add the rhubarb syrup and rum, topping off the drink with a splash of club soda. Garnish with fresh mint leaves and a slice of rhubarb. Whether your serving from your home bar or styling your signature cocktails, design your own foil stamped coasters to go with this delightful cocktail!

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