First off – a disclosure. This post is completely inspired by my friend Lisa, also known as Party Mummy at the Yummy Mummy Club. She recently posted with Ten Easy Rhubarb Refreshments, totally inspiring me to think about what I could do with my own crop of rhubarb. I do the usual jams and crumbles, and found a great rhubarb muffin recipe last year. But I had never thought about rhubarb in drinks.
I love gardening and feel great pride when the fruits of my labours make their way to my family’s table. You can’t get much fresher or more local than harvesting from 10 steps outside your kitchen door! So expanding my repertoire to beverages makes total sense.
For this drink, rhubarb was the starting point, and then I looked around to see what else might work. Mint! I’m growing mint for mojitos, but thought it would also be a good addition to today’s creation. Sadly, I don’t produce vodka in my garden, but it is easily produced from my liquor cabinet.
Rhubarb Mint Martini
1 1/2 oz. Vodka
1 1/2 oz. Rhubarb Syrup*
2 large mint leaves
Splash of tonic
Mint and a Lime Wedge for garnish
Muddle 2 mint leaves with the rhubarb syrup
Add to cocktail shaker with the vodka and plenty of ice
Shake, Shake, Shake!
Pour into martini glass, top up with tonic
Garnish with fresh mint leaves and a wedge of lime
4 cups rhubarb, cut in 1/2 inch pieces
4 cups water
3 cups sugar
Bring to a boil, then reduce heat to low and simmer for about 25 minutes, until rhubarb is disintegrated.
Pour through a fine mesh strainer to collect the juice
You can save the rhubarb pulp for baking or to use as a topping on ice cream, etc.
This was nice, cold and refreshing for an early summer cocktail. The rhubarb gives a great tartness to this drink. You could also leave out the tonic for a more traditional martini taste, but I like the addition to thin out the drink and give it some fizz.