Friday, June 22, 2007

Drink of the Week: Rhurbarbarita

Ole! Ayuh.

Blending the festive exuberance of a south of the border fiesta with the sober (ahem) frugality of any self-respecting Downeaster: I give you the Rhubarbarita. This is a quite marvelous combo of tequila and rhubarb juice.

Shake two parts rhubarb juice (see below) with one part tequila. Serve up or over ice. Salted rim optional.

Rhubarb juice is easy to make, provided you can find the rhubarb. For those of you who have a patch, this is a nice way to do something with all that rhubarb.

Simmer together:
  • 1/2 pound rhubarb, cut into 1/2" slices
  • 2 1/2 cups water
  • 1/2 cup sugar
Strain (line a colander or strainer with a piece of cheesecloth and pour everything through) and chill. Makes about 2-3 cups juice. I make large batches and freeze it.

Rhubarb juice is nice by itself too. It tastes and looks a little like pink lemonade.


Eric Faulkner said...

Is this an original recipe? Sounds great.

Sunday Cook said...

There seems to be a rhubarb resurgence (which implies a "surgence" occurred at some previous point ...). I have heard a discussion of a rhubarb juice drinks on several radio shows. So, I can't quite take credit for the idea, but rather complex proportions (ha!) are mine.

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