Here’s to Spring!
- 1 oz white rum
- 2 oz rhubarb syrup (recipe below)
- 5-6 mint leaves
- 1 Tablespoon lime juice
- lime zest
- In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves and the lime juice. Muddle the ingredients with a muddler or the end of a wooden spoon, being sure to severely bruise the mint leaves to release their flavour.
- Add the rum and syrup, stir gently, then top with ice. Garnish with mint and serve with a slender stalk of fresh rhubarb.
The recipe below will make several drinks.
- 8 oz chopped rhubarb (2-3 small stalks)
- 1 cup sugar
- 2 cups water
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes until it turns that beautiful pink colour. Strain the ingredients. Let cool completely.
The syrup will keep covered in the fridge for two weeks.
You can easily make it non-alcoholic by adding a couple of ounces of this syrup to ginger ale or sparkling water, serve over ice and top it with a squeeze and a slice of lime.
I can’t take credit for this myself. I found it over at Not Without Salt and adapted it only slightly.