There are a few components involved in making this cocktail, but the rhubarb simple syrup makes enough for a number of cocktails, so do the work once and reap the rewards for weeks to come.
Author: Katherine Martinelli
Recipe Type: Drink
Yield: 2 cocktails
Ingredients
Strawberry-Rhubarb Cocktail
1 ounce white rum
2 ounces strawberry nectar (recipe below)
1 ounce rhubarb simple syrup (recipe below)
½ ounce fresh lime juice
Seltzer
4 dashes rhubarb bitters
2 strawberries for garnish
Rhubarb Simple Syrup (makes 200 ml, or about ¾ cup)
½ cup sugar
¾ cup water
½ cup peeled and chopped rhubarb
Strawberry Nectar (Makes ½ cup)
1 cup chopped strawberries
Strawberry Nectar
1 cup chopped strawberries
Directions
For the Strawberry-Rhubarb Cocktail
Put the rum, strawberry nectar, simple syrup, and lime juice in a cocktail shaker with plenty of ice.
Shake vigorously.
Pour into two cocktail glasses.
Top with seltzer. Put 2 dashes of rhubarb bitters in each cocktail and garnish each with a strawberry.
Serve immediately.
For the Rhubarb Simple Syrup
Put the sugar, water, and rhubarb in a small pot and simmer over low heat for 20 to 30 minutes.
Remove from the heat and allow to cool (this will allow the rhubarb to steep further).
Strain through a fine mesh sieve, pressing on the solids.
Set aside the solids for another use (this is essentially rhubarb compote and is great on yogurt!). Put the rhubarb simple syrup in a clean glass jar and store in the refrigerator for up to 1 month.
For the Strawberry Nectar
Put the strawberries in a food processor and process until liquefied.
Strain through a fine mesh sieve, pressing on solids.
Set aside the solids for another use (this is essentially strawberry compote and is great on yogurt!). Put the strawberry nectar in a clean glass jar and store in the refrigerator for up to 1 week.
Notes
Gluten free, Parve, Vegan, Vegetarian
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2012/strawberry-rhubarb-cocktail/