Don’t stop playing with your rhubarb syrup! In this case, it blends seamlessly with blueberry, whiskey, mint and lemon on this variation of a whiskey smash. It’s an easy cocktail to put together with a muddler and a little fresh lemon. If you like, garnish with a few loose blueberries in the cocktail to snack on once your cocktail is finished.
1ozblueberries(about 12 – I filled the 1 oz end of a jigger and added them to the shaker)
4large mint leaves
2ozrye whiskey(bourbon works well, too, here)
½ozblueberry syrup(I used Monin’s since I had it on hand)
Garnish: lemon wheel, mint sprig, fresh blueberries
Combine blueberries, blueberry syrup, and rhubarb syrup in a shaking tin with the lemon. Muddle well until the juice is expressed from the blueberries and lemon. Add the mint, leaves torn in half and muddle just a few times. Add whiskey, fill with ice and shake for 30 seconds, until the shaker is too cold to hold. Double strain into a rocks glass filled with ice and garnish with blueberries, lemon wheel and mint sprig.
2 c chopped rhubarb
1 c sugar
1 c water
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. 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.