Our manager Jor can shake up a mean cocktail, so last Saturday we gave him the reins! He mixed up a perfect summer drink: bright and refreshing Strawberry Rhubarb Daiquiris.
The recipes are below, one for the cocktail and one for the strawberry rhubarb syrup. But that delicious syrup isn’t limited to just cocktails, drizzle it over pancakes or add some sparkling water for homemade soda.
Strawberry Rhubarb Daiquiri
- 2 oz El Dorado Cask Aged 3-Year White Rum
- 1 oz Strawberry Rhubarb Syrup
- 1/2 oz fresh lime juice
- Dash Rhubarb Bitters (optional for extra tang)
Combine ingredients in a cocktail shaker, add enough ice to rise above the liquid and and shake vigorously (30-60 seconds). Strain into glass (a “coupe” is standard here, but anything clear will do, you don’t want to hide the festive color!) and garnish with a strawberry.
Strawberry Rhubarb Syrup
A floral, fruity and pleasantly tart syrup perfect for the month of June and beyond.
- 1 1/2 heaping cups of fresh rhubarb, trimmed and cut into 1 inch pieces (frozen can be substituted if necessary)
- 1/2 cup strawberries, washed & cut vertically
- 2 tbls fresh orange juice
- 3/4 cup sugar (pref. demerara, organic, or raw)
- 1 cinnamon stick
- 1 cup water
Combine the fruit, juice and sugar in a medium sauce pan. Gently toss together until sugar coats fruit evenly. Let stand at room temp (no heat yet) for 30-60 min to allow the fruit to macerate. Put pan over medium heat, add water & cinnamon stick, bring to a simmer. Cook for approx 10 min or until the rhubarb breaks down. Remove the cinnamon stick. Strain the liquid from the fruit using a fine mesh sieve, gently pushing some of the pulp through to give the syrup more texture. Store in the fridge in a mason jar. Good for 7-10 days in the fridge. Yields almost 1 pint syrup.