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Taste of Michigan Summer: Rhubarb Cocktail

Ingredients

Ingredients
<strong>Cocktail Ingredients:</strong> <ul> <li>1 1⁄2 ounces vodka</li> <li>1⁄2 ounce rosemary syrup (below)</li> <li>1⁄2 ounce simple syrup</li> <li>1 ounce fresh lemon juice</li> <li>1 ounce rhubarb purée (below)</li> <li>1 dash rhubarb bitters</li> <li>Fresh rosemary sprig, to garnish</li> </ul> <strong>Rosemary Syrup:</strong> <ul> <li>1 cup water</li> <li>2 tablespoons sugar</li> <li>1⁄2 cup fresh rosemary leaves</li> </ul> <strong>Rhubarb Purée:</strong> <ul> <li>1 1⁄4 cups water</li> <li>1⁄2 cup sugar</li> <li>1 tablespoon lemon juice</li> <li>3 cups fresh rhubarb, diced</li> </ul>

Directions

Directions
<strong>Rosemary Syrup:</strong> Pour water and sugar in small saucepan and simmer, stirring frequently, until sugar is dissolved. Remove from heat and add rosemary leaves. Cover and steep for 5 minutes. Strain through fine-mesh sieve, pressing on leaves to extract liquid. Cool syrup to room temperature, then chill for 4 hours. <strong>Rhubarb Puree:</strong> Puree water, sugar, 1 tablespoon lemon juice and rhubarb in blender. Strain through fine-mesh sieve into a medium bowl. Squeeze the remaining rhubarb pulp to release as much liquid as possible. Chill for 4 hours. <strong>Cocktail:</strong> In a mixing glass, combine all ingredients and stir with ice. Strain into an ice-filled highball glass and garnish with rosemary sprig.