Springtime means rhubarb season! These pink stalks make delicious desserts but they can also be made into a versatile cocktail ingredient. In just 30 minutes you’ll have a tart syrup that keeps for weeks and you’ll be able to concoct all sorts of pink springtime drinks.
Rinse and chop rhubarb stalks. If there are any leaves, remove and discard as they are poisonous. Combine 4 cups chopped rhubarb 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 1 1/2 cups 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.
Now for the drinks! If you’re in the mood for a tropical cocktail, a Rhubarb Daiquiri made with our Distiller’s Cut Rum is tart and refreshing and tastes as good as it looks. Or you could put a springtime spin on bubbly classic with a Rhubarb Collins. If a gingery whiskey cocktail sounds more like your style, try the Rhubarb Buckaroo. This buck variation combines New Deal Ginger Liqueur with our six-year Distiller’s Reserve Single Malt Whiskey and it is oh-so-tasty. Cheers!