Summer Cocktail Recipe: Rosé Rhubarb Mojito

ROSÉ RHUBARB MOJITO

Maybe you’ve made the same gardening mistake I have. Planting mint, rhubarb and strawberries in a small, backyard garden seemed like a good idea at first. Let’s just say that the overabundance of produce definitely fueled my creativity and fondness for these delicious, yet prolific, sprawling plants. One of my favorite warm-weather cocktails incorporates all three of these summertime ingredients — a seasonal spin on the classic mojito. With the addition of a rosé-based syrup, this cocktail is delightfully complex, refreshing, reminiscent of the tropics and well worth the minimal effort required to muddle the fruit. This recipe yields one cocktail, but it makes an eye-catching pitcher drink when batched for a crowd.

  • 3/4 ounce rosé rhubarb syrup (see recipe below)

  • 2 mint sprigs, plus garnish

  • 2 strawberries, coarsely chopped, plus garnish

  • 2 ounces white rum

  • 3/4 ounce freshly squeezed lime juice

  • Splash of soda or seltzer

1. In a mixing tin, combine the rosé rhubarb syrup, mint sprigs and strawberries.

2. Muddle together until well-juiced, and add ahandful of ice along with the white rum and lime juice.

3. Shake well, pour into a tall glass and fill with ice (you can optionally strain off the solids).

4. Top with soda or seltzer, and garnish with a sliced strawberry and more mint.

ROSÉ RHUBARB SYRUP

1. In a small saucepan, combine 1 cup sugar, 1 cup dry rosé wine and 1 ½ cups coarsely chopped rhubarb. Over low heat, bring to a slow simmer, stirring along the way, until the rhubarb begins to soften, around five to seven minutes.

2. Let cool, strain and press out the solids. 3. Store the syrup in the refrigerator for up to two week


Originally published in the Summer 2022 of Spoke+Blossom.

Jayme HendersonDrink