This pink tropical cocktail makes it easy to pretend your poolside. Tart and refreshing, it tastes as good as it looks!
- 2 oz Distiller’s Cut Rum
- 1 oz fresh lime juice
- 1 oz rhubarb syrup (recipe below)
- 1 lime wheel or wedge for garnish
Shake rum, lime juice, and rhubarb syrup with ice. Double strain into chilled coupe glass and garnish with a lime wheel or wedge.
- 4 cups rhubarb, chopped
- 1 1/2 cups sugar
- 1 1/2 cups water
Rinse and chop rhubarb stalks. If there are any leaves, remove and discard as they are poisonous. Combine 4 cups chopped rhubarb (16 oz if using a kitchen scale) and 1 1/2 cups water in medium sized pot and let simmer for 20 minutes. Skim off any foam that appears while simmering. Using a fine mesh strainer, strain the liquid from the rhubarb and discard the rhubarb pulp. Combine the pink liquid and sugar in small pot and stir on low heat until the sugar dissolves. Transfer to a container, let cool, and refrigerate. Syrup will keep for 3 weeks.