The Dry Land Rhubarb Mojito is the perfect spring cocktail. Rhubarb is often one of the earliest spring crops at the farmer's market (or in your garden). Fresh rhubarb is tart, citrusy, and fruity, making it the ideal companion for rum-based cocktails.
Cooking the rhubarb sweetens it up a touch, but sugar is usually necessary to balance the tart (some say sour) flavors. We don't over-sweeten though - the delicious citrus notes can become lost if too much sugar is used. It's easy to make a rhubarb simple syrup that lets you control the level of sweetness you prefer in your cocktail.
The Dry Land Rhubarb Mojito blends our Silver Pure Cane Rum with fresh mint, lime, and rhubarb. The tart citrus of the lime beautifully compliments the similar flavors from the rhubarb while the fresh mint adds excitement and dimension to the cocktail. Our rum has a lovely caramel sweetness and bright grassy notes that pull together the different flavors into a delicious and refreshing mojito.
Even better, this is a simple recipe to make that looks beautiful when served with picnic fare.
- 4 Fresh Mint Leaves
- 2 Fresh Lime Slices
- 1 oz Rhubarb Simple Syrup (See Below)
- 2 oz Dry Land Pure Cane Silver Rum
- Soda Water to Top
Glass: Tall Collins
Garnish: Fresh Mint Sprig
- Muddle the fresh mint and lime in a cocktail shaker.
- Add the rum and the rhubarb simple syrup and shake with ice.
- Coarse strain into a collins glass and top with soda water.
- Garnish with fresh mint and serve with a natural or metal straw.
Rhubarb Simple Syrup
- 5-6 Large Stalks (10" - 12") of Fresh Rhubarb
- 2 Cups Water
- 2 Cups White Cane Sugar
Chop the rhubarb into 1/2" pieces and combine into a saucepan with the 2 cups water. Add the sugar and stir over medium heat until sugar is dissolved. Bring to a boil and simmer until rhubarb is soft and begins to fall apart (about 30 minutes). Strain through a fine mesh strainer into a glass container and store in the refrigerator. Holds well for two weeks.