In this rosy rhubarb mojito, the sour taste of rhubarb meets sugar, lime, and fresh mint. Celebrate brighter days ahead with this distinctly springtime cocktail that will refresh and delight your tastebuds!
Ingredients
Rhubarb Syrup
8cupschopped rhubarb, fresh or frozen!
3cupswater
2cupssugar
Rhubarb Mojitos
10 mint leaves
2ounceswhite rum
2ounceslime juice
1ouncerhubarb syrup, see notes
Soda, to top
Lime slices, mint leaves, and long strips of rhubarb, to garnish
Instructions
Begin by making the rhubarb syrup. Simmer the rhubarb and water in a small, covered pot for 10 minutes. Crush the rhubarb gently with a spoon to release all of the flavor. Strain the syrup through a fine-mesh sieve then return the syrup to the pot. Add the sugar and stir until it dissolves, about 2 minutes. Let the rhubarb syrup cool completely before using it.
Fill a tall glass with ice then add the mint leaves, white rum, lime juice, and rhubarb syrup. Mix the mojito then top with a little soda water.
10 mint leaves, 2 ounces white rum, 2 ounces lime juice, 1 ounce rhubarb syrup, Soda
Garnish the glass with lime slices, extra mint, and strips of rhubarb.
Lime slices, mint leaves, and long strips of rhubarb
Notes
This recipe makes more syrup than you'll need for one mojito. It lasts for two weeks in your fridge and can be used to make more mojitos, margaritas, and lemonade, too!