Rhubarb Mint Mojito
Broma Bakery recipe - American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 cup roughly chopped rhubarb
- 1/2 cup sugar
- 1/2 cup water
- 1/2 bunch fresh mint
- few sprigs fresh mint
- 1.5 oz rhubarb mint simple syrup
- 2 oz lime juice
- 1.5 oz white rum
- splash soda water
- 1 stalk rhubarb, for garnish (optional)
Instructions
- 1
In a small saucepan over high heat, combine rhubarb with sugar, water, and mint. Once it comes to a boil, turn mixture to low and simmer for 15 minutes, stirring occasionally. Remove from heat and strain mixture through a fine mesh sieve, removing all of the solids so you’re left with a bright pink simple syrup. Allow to cool completely.
- 2
To make the cocktail, place a few sprigs of fresh mint in the bottom of a rocks glass. Muddle in the glass, then top with crushed ice. Pour in rhubarb mint simple syrup, lime juice, and rum, then top with a splash of soda water.
- 3
Use a vegetable peeler to peel one stalk of rhubarb into fine ribbons. Curl into a spiral to shape the rhubarb, then use as a garnish along with more mint and a few lime wedges.
- 4
Tip: keep the simple syrup in a mason jar in the fridge for up to two weeks.