I hope everyone is having a great weekend and enjoying the last bit of summer. This lovely sunny weather calls for a little picnic and drinks in the park, don’t you agree?:) I’m never really into sweet cocktails though I cannot say no to refreshing mojitos or gin and tonic.
This rhubarb syrup is so easy to make at home and a sweet-tart combination makes it perfect for a summer happy hour cocktail. It looks so gorgeous in intense pink and can be enjoyed with or without alcohol. The leftover after straining cooked rhubarb simply turns into the rhubarb compote which you can have over yogurt or ice cream or make rhubarb cake. Nothing to get wasted here.
Ingredients
Rhubarb Syrup
5 rhubarb stalks
2 cups of water
1 cup of brown sugar
1 tbsp of orange blossom water
1 tbsp grated ginger
Chop the rhubarb stalks into 1cm pieces. Put all ingredients into a pot and bring it up to a boil. Simmer uncovered over medium heat for 10-15 minutes until rhubarb is all soft. Cool it down slightly and strain into a glass jar/ bottle. Keep it refrigerated.
Cocktail
30ml/ 1 shot of vodka or gin
60ml/ 2 shots of rhubarb syrup
sparkling water
ice cubs