I was snared. The sweet mint. The acidic lime cutting its syrupy sweetness. What's more, the reviving bubble of shimmering water. Ooh child.
Which takes us to now. I'm perched on my mother's love seat in Boston, attempting to talk as meager as conceivable in light of the fact that my voice has been rough for seven days now. I'm drained and feel a virus going ahead, however my heart is likewise full with appreciation for the astounding things I've been a piece of in these most recent couple of weeks. Life is insane and short and brimming with fervor and opportunity and I'm simply trying my best to absorb everything.
- For the rhubarb mint simple syrup:
- 2 cups roughly chopped rhubarb
- 1/2 cup sugar
- 1/2 cup water
- 1/2 bunch fresh mint
- For the cocktail:
- few sprigs fresh mint
- 1.5 oz rhubarb mint simple syrup
- 2 oz lime juice
- 1.5 oz white rum
- splash soda water
- 1 stalk of rhubarb, for garnish (optional)
INSTRUCTIONS
- In a small saucepan over high heat, combine rhubarb with sugar, water, and mint. Once it comes to a boil, turn mixture to low and simmer for 15 minutes, stirring occasionally. Remove from heat and strain mixture through a fine mesh sieve, removing all of the solids so you’re left with a bright pink simple syrup. Allow to cool completely.
- To make the cocktail, place a few sprigs of fresh mint in the bottom of a rocks glass. Muddle in the glass, then top with crushed ice. Pour in rhubarb mint simple syrup, lime juice, and rum, then top with a splash of soda water.
- Use a vegetable peeler to peel one stalk of rhubarb into fine ribbons. Curl into a spiral to shape the rhubarb, then use as a garnish along with more mint and a few lime wedges.
- Tip: keep the simple syrup in a mason jar in the fridge for up to two weeks.
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