Home-made Rhubarb Tequila Cocktail
Now that rhubarb is in season why not put it together with some tequila for a lovely rhubarb tequila cocktail? Or a mocktail if you prefer.
When I was a child rhubarb used to be grown in most gardens. Children would have these lovely, raw rhubarb stalks dipped in sugar as a snack. It has a lot of health benefits and unique flavour! Now you can buy rhubarb stalks in the supermarket all year round but home grown rhubarb tastes much better. Try it yourself. Once you plant it in your garden it will come easily every year. So, why not have a go at this lovely rhubarb cocktail?
The procedure – Rhubarb Syrup
In a large cooking pan add the following:
- Sour – 400g chopped rhubarb,
- Bitter – a strip of lemon peel and lime peel, (more or less of half of the fruit),
- Sweet – 150g sugar,
- Pungent – 3-4 thin slices of fresh ginger,
- Salty – 600ml of cold water, a pinch of salt.
Bring the pan to the boil and simmer on very low heat for a bout 15 minutes, until all the flavours are released to the drink. Let it cool completely and put through a sieve. Squeeze the rhubarb gently to get all the liquid out.
To make the cocktail
In a shaker add the following:
60 ml tequila,
60 ml rhubarb syrup,
60 ml sparkling water,
Juice of 1/2 lime.
Shake well and serve immediately. Garnish with lime slices.
The cocktail is so vibrant and flavoursome that it does not require ice. I do not own a freezer or an ice machine, so I naturally skipped the ice cubes. Also, the 5 Element Cooking Theory says that you should avoid ice cold drinks and foods. However, if you prefer the cocktail with ice feel free to add it to the shaker together with all the other cocktail ingredients.
For other cocktails see: watermelon margarita, whiskey sour or kiwi smash.
