Rosemary Rhubarb Daiquiris

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Ever since I discovered the amazingness that is infused simple syrups for cocktails (see the post HERE), I don’t know how I’ll ever go back to make cocktails the hard way! The wonderful thing about it (aside from the fact that you don’t have to muddle things or have pieces of herbs floating in your drinks) is that you can infuse it with any flavor you want. When we did it the first time it was with mint for mojitos and this time it was with rosemary for a daiquiri that screams spring! A rosemary simple syrup gets combined with a homemade rhubarb and lemon juice then topped with rum and ginger ale for a tart and refreshing cocktail. The cool thing is that you prepare the simple syrup and the juice ahead of time so you can set out carafes of that and the ginger ale with a bottle of rum on ice and you have a no-fuss way to entertain guests this spring & summer! 

Start off by making the simple syrup: Combine 2 cups water with 1/4 cup sugar in a small saucepan over medium heat. Continue to stir until all the sugar has dissolved, then remove from the heat and add in 1 bunch of fresh rosemary sprigs (1). Let that steep for 5 minutes, then strain into a plastic container and allow to cool at room temperature before cooling in the fridge. While that’s cooling, make the lemon rhubarb juice: in a blender combine 3 cups fresh rhubarb that’s been cut into small pieces, the juice from a lemon, 1 1/4 cup water and 1/2 cup sugar. Blend until you’re left with a smooth puree (2), then strain into a plastic container being sure to press on the pulp with the back of a spoon to get as much juice out as you can. Place both the simple syrup and the lemon rhubarb in the fridge for at least an hour (3). When you’re ready to start making your cocktails, fill a tall glass with ice and add a splash of the simple syrup along with a couple tbsp of the lemon rhubarb juice (4). Add a shot of light rum (5), top off with diet ginger ale and stir with a long spoon (6). Garnish with a rosemary sprig and lemon twist! Click HERE for all of my cocktail recipes!

Rosemary Rhubarb Daquiris

 

Rosemary Rhubarb Daiquiris

3 1/4 cups water, divided

3/4 cup sugar, divided

1 bunch fresh rosemary sprigs

3 cups fresh rhubarb, cut into 1″ pieces

Juice of one lemon, plus the peel for garnish

Light rum (we used Bacardi)

Diet Ginger Ale 

Start off by making the simple syrup: Combine 2 cups water with 1/4 cup sugar in a small saucepan over medium heat. Continue to stir until all the sugar has dissolved, then remove from the heat and add in the rosemary sprigs (set a couple small ones aside for garnish, if preferred). Let that steep for 5 minutes, then strain into a plastic container and allow to cool at room temperature before cooling in the fridge. While that’s cooling, make the lemon rhubarb juice: in a blender combine the rhubarb, the lemon juice, 1 1/4 cup water and 1/2 cup sugar. Blend until you’re left with a smooth puree, then strain into a plastic container being sure to press on the pulp with the back of a spoon to get as much juice out as you can. Place both the simple syrup and the lemon rhubarb in the fridge for at least an hour. When you’re ready to start making your cocktails, fill a tall glass with ice and add a splash of the simple syrup along with about 1/4 cup of the lemon rhubarb juice. Add a shot of the rum, top off with the ginger ale and stir with a long spoon. Garnish with a rosemary sprig and lemon twist!

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