Summer = celebrating the outdoors! There’s no end to the things you can do. Whether it be barbecuing, boating, camping, golfing, hiking, biking, swimming, rafting or even just shading it’s a special time to enjoy the lovely outdoors with family and friends.
After those sun-soaked days filled with fun you’ll need a quintessentially summer refresher and here’s where I can help. Don’t grab just any old drink (talking alcoholic here) to close down a soul-satisfying summer day. Instead try the infamous Rhubarbtini! This fresh, cold, simply delicious (not too tart, no too sweet), cocktail is the perfect end to a perfect (or any) summer day.
I can’t take any credit for creating the Rhubarbtini. Many others have come before me…all I can do is take credit for getting some rhubarb growing in my garden and then following the easy steps outlined by many a garden blogger on how to make this summer refresher!
I think Rhubarbtinis are just a garden blogger ‘thang! You see my introduction to this cocktail came from Mary Ann of Gardens of the Wild Wild West, her introduction came from David Perry, A Photographer’s Garden Blog and so on. Mary Ann wrote about it several times last year and even though I am not a big fan of rhubarb pies and pastries I was intrigued by the drink’s possibilities and definitely its beautiful color. So a tiny pot of Rhubarb ‘Victoria’ was purchased and planted. Wow, did it grow quickly!
So this year it’s my turn to take part in the garden blogger ‘thang and share the fun of making a Rhubarbtini. Let me just say these things ARE AMAZING! I served them to some friends that are (ahem) well-versed in mixology and they ranted and raved about them. So don’t wait any longer get your Rhubarb on!
The first thing to do is make a simple rhubarb syrup but I promise it’s not going to get complicated or take a lot of time…now read on…
Harvest a good size bunch of rhubarb, trim leaves and wash
Cut Rhubarb into 1 inches pieces and put in large pot
Add water to pot to just barely cover rhubarb. Add 3/4 – 1 cup of sugar
Bring water to a boil and then swiftly reduce heat. Simmer uncovered for 20-30 minutes then remove from heat and cool
Once cooled, pour liquid through a fine strainer or cheesecloth to separate from softened rhubarb. You can take back of large spoon and press softened rhubarb to extract all juice
Pour syrup into container and refrigerate to chill
Sidenote: An option to throwing out the softened fruit or pulp is to freeze it. It can be used as an addition or substitution the next time you make banana bread, strawberry bread etc… I’ve also heard it is wonderful over plain yogurt or vanilla ice cream. You may have other ideas of how to use the leftover ‘barb but most definitely think before you throw.
1, 2, 3 Equals a Rhubarbtini
- Sugar rim of your martini glass by moistening edge with lemon wedge and then turning upside down and pressing into saucer of sugar
- Put some ice cubes into a cocktail shaker and add the following
- 1 shot of fresh lemon juice
- 2 shots of vodka
- 3 shots of chilled rhubarb syrup
Sidenote: If you don’t have a cocktail shaker because you are not much of a cocktail drinker but want to try the Rhubarbtini just use your travel coffee mug that has a spout. Be sure the lid is on tight before you shake and then when ready to serve just open the spout and pour.