We may be at the waning days of rhubarb where we live, but fortunately, we’re ready for a rhubarb maple cocktail that’s definitely worth a toast to the Summer to come.
This fabulous and refreshing beverage, recently served to guests at a Washington DC charity event, comes from Tess Rose, the founder and creative force behind PalateTrip, wine, spirits and food event specialty consultations and projects. Tess, a regular contributor to Brooklyn Cocktails Examiner, really showed us her cocktail expertise with this drink recipe, which is also super-enjoyable without alcohol.
Easily converted to pitcher size – what’s great about this recipe is you can make the base ahead, even the day before, including the alcohol if you’re drinking it. When you’re ready to serve and enjoy, just pour over ice and top with seltzer. Garnish with mint!
Ingredients:
Pureed cooked rhubarb
Maple syrup (also can use agave syrup or even sugar)
Lime juice (ideally fresh)
Good quality vodka (alcohol optional)
Ice
Seltzer
Mint for garnish (optional)
How to Make It:
To Cook the rhubarb: This is a maple-flavored version of our Rhubarb Agave Compote. Wash and chop the rhubarb (not the leaves – they are poisonous!) into 1-2″ pieces. Put in a saucepan on a medium-low heat with a little water if necessary to prevent sticking. Add maple syrup or other sweetener. It should be sweet but not overly so. Rhubarb is very tangy and really needs some sweetener and maple syrup complements it well. You can also add a mixture of syrup and sugar if you like. Cook covered on medium-low heat until the mixture is cooked through and the rhubarb has fallen apart. Adjust sweetener if necessary. Allow to cool sufficiently and puree either with a hand blender or a food processor.
For each cocktail. Mix 3 tablespoons rhubarb, 1/4 lime juice, 1-2 ounces vodka and shake. Adjust to taste, adding more rhubarb or lime to taste. Fill a cocktail glass (or any glass really) with ice, pour rhubarb maple mixture over it, and top with seltzer. Garnish with mint. Lovely way to say goodbye to one of Spring’s real treats.