Strawberry, rhubarb, peppercorn, mint and lemon shake into a marvelous smash no matter what base you choose. It’s a lovely summer cocktail with elements of heat under the cool and tart flavors of lemon, rhubarb and strawberry. Go ahead and try it both with tequila and whiskey and let me know which you like better in the comments.
Combine simple syrup, strawberries, lemon and peppercorn in a shaker and muddle well. Add mint and muddle a few more times. Add the spirit and fill with ice. Shake well, until the outside of the shaker is hard to hold. Double strain into a rocks glass with ice and garnish with a lemon wheel, a little mint and some fresh strawberries if you like.
**Rhubarb Peppercorn Syrup
2 c chopped rhubarb
1 c sugar
1 c water
2 tsp peppercorns, lightly cracked
Combine all ingredients in a small saucepan and bring to a boil. Turn down and let simmer for at least 20 minutes, or until the rhubarb breaks down and becomes mushy. Turn off the heat and let the syrup cool for at least 30 min, preferably to room temperature. Strain through a colander, then a fine mesh sieve to get as much of the rhubarb solids out as possible. Reserve the solids for use on baked goods, ice cream or as garnish on a lovely salmon steak. Store in the fridge for 2-3 weeks.