We are officially in the thick of Spring and I couldn’t be more thrilled about this development. Cherry blossom trees far and wide are making their instagram debuts, the air is sweet, the sun is shining, and the rhubarb is ripe for the picking. Now, before I divulge all of my rhubarb mojito secrets, I must confess that this is my first time working with rhubarb. But the minute this concoction hit my lips, I instantly regretted the rhubarbless years of my life thus far. And I’ve since vowed to never let another spring pass me by without ingesting the bounty one way or another (preferably in cocktail format, if we’re being honest). This right here is a delicious twist on a classic bevvy, and one that I’ll be making as often as physically possible for the foreseeable future.
In a small saucepan, bring all of your rhubarb syrup ingredients to a slow boil. Let cook for 5 minutes. Remove from heat and let cool completely before straining into a mason jar. Syrup can be stored in fridge for up to 2 weeks.
FOR THE COCKTAIL
In a cocktail shaker, muddle mint and lime juice together until fragrant (2-3 minutes. The longer the better!)
Fill with ice, rum and rhubarb syrup and shake vigorously until your arms can't take it anymore. Again, the longer the better. The best mojitos take lots of shaking and lots of muddling!
Fill a tumbler with ice, pour your mixture into the glass, top with soda and garnish with mint and a stalk of rhubarb.