Rabarbermojito
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A Swedish-summer take on the Cuban mojito — white rum, lime, mint and soda, but with rhubarb syrup standing in for the simple syrup. The result is faintly tart and pale pink, perfect for June and July when fresh rhubarb is everywhere.
The rhubarb mojito is part of a broader Swedish trend of seasonalised classic cocktails that took hold in the late 2000s — bartenders in Stockholm and Gothenburg started building syrups from local produce (rhubarb, lingonberry, sea buckthorn, elderflower) and dropping them into the Cuban template. Rhubarb's late-spring season makes it the natural mojito modifier for the Nordic summer kick-off.
Method
Muddled
Glass
highball
Difficulty
Easy
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/4
🌱 Vegan🌾 Gluten-free
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AdInstructions
- Drop 8–10 fresh mint leaves into a highball glass with the juice of half a lime.
- Add 20 ml rhubarb syrup (cooked from rhubarb + sugar, or commercial).
- Lightly muddle the mint just to bruise — not to shred.
- Half-fill the glass with crushed ice.
- Pour in 50 ml white rum and stir.
- Top with more ice and 80 ml soda water.
- Stir once more and garnish with a mint sprig and a thin rhubarb stalk.