Rhubarb Caipirijito

2 stalks rhubarb, cut into 1-inch pieces
1 cup water
1/2 cup pure cane sugar
Pinch of salt 
Handful of fresh mint
3 limes, cut into wedges
Cachaca (or you can always use white rum and it'll be a mojito) 
Sparkling water

1. In a medium saucepan, set over medium heat, add the rhubarb pieces, water, sugar and pinch of salt. Simmer for 5 minutes, or until the rhubarb has softened. Using the back of a wooden spoon, crush the rhubarb, being careful because it might splatter! Simmer for an additional minute or so; the mixture should be a pale to bright pink. Pour the syrup through a sieve into a small bowl or glass with a spout. 

2. To make the cocktails: add a 3-4 sprigs of mint per glass, along with the a wedge or two of lime. Pour a splash of the rhubarb syrup into each glass. Muddle the lime wedge and mint until crushed and fragrant. Add 2 ounces of cachaca and an additional 2 to 3 ounces of rhubarb syrup to each glass. Top with a splash of sparkling water and stir. 

Makes 4 cocktails 

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