SYRUP/JUICE AHEAD ALERT
Seasonally banging cocktail, the rhubarb rosemary daiquiri. With love x
First we syrup…
rosemary leaves, chopped to make 3 tbsp
2 cups sugar
1 cup water
A simple sugar syrup consists of 1 part water to 2 parts sugar, dissolved in a pan over a gentle heat whilst stirring, then simmered for 10mins. Make it aromatic by adding a herb as the sugar dissolves and leaving it to steep for 15mins before straining into a sealed bottle.
Simple syrups like rosemary or lavender, rose, basil or raspberry are handy to have around for more than just cocktails, you can flavour lemonades and ice creams with simple syrups too.
Next we juice…
Chop 500g-ish rhubarb into roughly 5cm long pieces, whack in a pan with enough water to cover and cook for 12mins.
Strain the lot through a fine mesh strainer and press the flesh a little to get all the juice into your jug chill in the fridge until needed.
For cocktail making your syrups should be completely cooled and your juices completely chilled, so make them both about 4hrs ahead. you can make them up to 2 days ahead if that helps!
Then we daiquiri…
50ml light rum
100ml rhubarb juice
25ml rosemary syrup
sparking water to top
Pour the first 3 ingredients into a cocktail shaker filled with ice and shake well.
Strain into chilled glasses and top with sparkling water.
Recipe comes from The Spruce, that we’ve converted to British measures.