Seasonal drinking ~ rhubarb mojito

Every year, I get to travel to San Juan for work. It’s a tough job, I know, but someone has to do it ūüėČ I typically stock up on local rum when I’m there so in anticipation of my last trip, I decided to make room in my liquor cabinet and finish up an old bottle of Bacardi. I thought I would get in the island spirit by making a mojito and after spotting some beautiful rhubarb at my local farmers’ market, settled on a rhubarb mojito. The ingredients are the same as for a traditional mojito, with the addition of a little bit of nutmeg and¬†a¬†rhubarb simple syrup in lieu of plain sugar.

To make the rhubarb simple syrup, chop 2-3 small stalks of the pink fruit and boil them in a small pot with 1 cup of sugar, 2 cups of water, half a teaspoon of nutmeg and a quarter of a teaspoon of cinnamon. If you have vanilla sugar, add a pinch of that as well! Reduce to a simmer once it starts to boil and cook for 5-7 minutes or until the sugar is completly disolved. Let cool completly before straining into a container and storing in your fridge where it can stay for up to one month. The left over sugar soaked rhubarb make a delicious topping for plain yogurt or even a simple ice cream.
Make the mojito like you would any regular mojito… in the bottom of a glass, drop a pinch of nutmeg, the zest of one lime, 6ish mint leaves and one tablespoon of lime¬†juice. Muddle well so that the mint leaves get nicely bruised and broken. Then add 1 oz of white rum and 2 oz of the rhubarb syrup.¬†Mix well and top with crushed ice or soda water (lime perrier works really well in mojitos too). Garnish with mint or a slice of rhubarb and enjoy!

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