Rum and Rhubarb Cocktail

Votes: 3

18+ Excessive alcohol consumption is harmful to your health!

Time: 45 min.
Complexity: easily
Quantity: 1 cocktail

This refreshing spring cocktail blends the stunning flavors of white and aged rum, sweet and tart rhubarb, lime, and zesty ginger. A splash of pomegranate juice adds a lovely reddish hue, accented with a pink rhubarb stalk. The flavor is balanced and complex. Make the rhubarb syrup ahead of time and store it in the refrigerator. You'll make plenty of it. Use it in other drinks or desserts, too.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cocktail

35 ml rhubarb syrup, recipe below
30 ml white rum, such as Bacardi
30 ml freshly squeezed lime juice
30 ml fresh ginger, diced
15 ml aged rum, such as Zacapa 23
7 ml pomegranate juice
1 stalk of rhubarb

Rhubarb syrup

1 stalk rhubarb, cut into 5cm pieces.
2 tbsp. sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rhubarb, rum, syrup, ginger root, lime juice, pomegranate juice

Cooking the dish according to the recipe:

Add rhubarb syrup, white rum, lime juice, ginger, aged rum, and pomegranate juice to a mixing glass. Mash the ginger, add ice, and shake vigorously. Double strain into a glass with fresh ice, garnish with a rhubarb stalk, and serve.
Rhubarb syrup

In a small saucepan, combine the rhubarb and 2 cups of water and bring to a boil. Reduce the heat and add the sugar. Stir until completely dissolved, then remove from heat. Let steep for 10 minutes, then strain and let cool. Store in the refrigerator for up to 2 weeks.
Exit: about 4 tbsp.

Categories:

recipe / Summer dishes / Spring dishes / Alcoholic cocktails / Cocktails with rum / Caribbean cuisine / Geoffrey Zakarian