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Cocktail with Rhubarb

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A tart, lightly sweet rhubarb drink with lemon and a warm note of cinnamon, lengthened over ice with tequila blanco. Mint on top keeps it fresh.

Method
Stirred
Glass
rocks
Difficulty
Hard

Ingredients

Servings:
1
Your bar: 0/7
Sugar
10 cl
Färsk Rabarber
500
Tequila Blanco
37 cl
Lemon Twist
1
Mint Sprig
16
Cinnamon Stick
1
Water
1,5
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Rhubarb base
  2. Bring the water to a boil in a pot.
  3. Cut the lemon into small pieces and put them in a large bowl that holds at least 3 litres.
  4. Chop the rhubarb finely, toss it with the sugar and add to the lemon. Stir for a minute, and mash it a little if you like.
  5. Add the cinnamon stick and pour the hot water over everything.
  6. Let it cool, cover the bowl and refrigerate overnight, or up to a day.
  7. Strain off the solids.
  8. Serving
  9. Fill a rocks glass with ice cubes or crushed ice.
  10. Add the tequila blanco and top up with the strained rhubarb base. Stir gently.
  11. Garnish with mint sprig, lemon twist and cinnamon stick.

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