The Rhubarb Spring Fling
User Reviews
4.5
30 reviews
Excellent
The Rhubarb Spring Fling
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The rhubarb rum cocktail that makes every day feel like the first day of Spring!
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Ingredients
- 2 oz white rum
- 2 oz rhubarb simple syrup
- 2 oz fresh squeezed grapefruit juice pink or white
- 1 small sprig rosemary plus 1 for garnish
- Lime wedge for garnish
rhubarb simple syrup
- 2 stalks fresh rhubarb chopped
- 1 1/2 cups water
- 1 cup sugar
Instructions
- Remove the leaves from a sprig of rosemary and muddle, or lightly crush them at the bottom of a cocktail shaker. Don't press too hard, rosemary is a very pungent herb, and you don't want it to overpower the drink. Add the rum, simple syrup and grapefruit juice. Add ice to fill the shaker and shake well, then strain over fresh ice in a tall glass. Garnish with a lime wedge and a fresh sprig of rosemary.
- To make the simple syrup, put the rhubarb, water and sugar in a sauce pan. Bring to a boil, stirring to dissolve the sugar.
- Boil gently for about 10 minutes.
- Strain out the rhubarb, and put the syrup back on the stove to reduce a bit further. Boil gently for about 5 to 8 minutes, until the syrup is reduced to about 1 1/4 to 1 1/2 cups.
- Let cool and then put in a container with a lid and refrigerate until ready to use.
Nutrition Information
Show Details
Calories
310kcal
(16%)
Carbohydrates
48g
(16%)
Protein
0.3g
(1%)
Fat
0.1g
(0%)
Sodium
35mg
(1%)
Potassium
129mg
(4%)
Fiber
0.1g
(0%)
Sugar
48g
(96%)
Vitamin A
4IU
(0%)
Vitamin C
15mg
(17%)
Calcium
12mg
(1%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Sodium | 35mg | 1% |
| Potassium | 129mg | 3% |
| Fiber | 0.1g | 0% |
| Sugar | 48g | 96% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 15mg | 17% |
| Calcium | 12mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
30 reviews
Excellent
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