I am SO excited to finally share with you the images from our summer blossoming shoot we did last week! But, you will have to wait until Friday! In the spirit though, I wanted to share with you this Rhubarb mojito recipe from Not Without Salt which was our signature cocktail from the shoot! A perfect combination of flavors for summer time!
INGREDIENTS
makes 1 small cocktail
1 oz white rum
2 oz rhubarb syrup (recipe below)
5 (or so) mint leaves
1 Tablespoon lime juice
lime zest
nutmeg
DIRECTIONS
In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves and the lime juice. Using a muddler or the end of a wooden spoon muddle the ingredients. You want to really bruise and break up the mint leaves. Add the rum and syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.
Rhubarb Syrup
8 oz chopped rhubarb (2-3 small stalks)
1 cup sugar
2 cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ vanilla bean (optional)
Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely.
Strain the ingredients. Reserve the rhubarb to top yogurt, ice cream or oatmeal.
The syrup will keep covered in the fridge for two weeks.
Recipe and image from Not Without Salt
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