I think I need to explain what led me to this rhubarb mojito – I have just ordered one of those barrel barbeques complete with a cool side barrel smoker. I have been wanting one for a loooooooooooooooooong time. As in at least 2 years.
What this means is that spring and summer are going to be filled with numerous catch ups over food filled barbeques with family, friends and friends of friends (an African thing) from near and far. And I am going to enjoy every single one of these gathering. Fun – here we come.
But barbeques also mean drinks – you know those cool cocktails that are good for bonding over, right? Especially as sometimes barbeques take a while to fire up and so drinks need to be on hand as guests turn up.
To start things off I turned to one of the classic cocktails – aka the mojito. But me being me, I could not just stick to the original version. I needed to add in that little twist in the form of some rhubarb. So, my rhubarb mojito was born, complete with rhubarb syrup, mint, lime, white rum and soda water. I love the sweet and sourness the rhubarb syrup. adds to the mojito.
This rhubarb mojito is all things warm weather, outdoors, barbeques, parties and holidays. And as the rhubarb syrup makes enough for a gazillion cocktails you can easily whip up enough rhubarb mojitos to feed a crowd. Just the drink, right?
I took my inspiration of this Mojito from the lovely folk at thebar.com. These guys have a huge range of fantastic classic cocktails which are perfect to whip up as is. The recipes also are a great inspiration to add your very own twist or two to your cocktails. From cosmopolitans to margaritas to daiquiris, they have got it all covered. Why not head over to thebar.com and check out their rather fabulous offerings. Also find out more about them on Twitter: @thebar_gb
and Instagram: @thebargb.
Ps – I also show you how to make rhubarb syrup in the recipe below. I am nice like that 🙂
Please enjoy drinks sensibly. The NHS recommendation is that you do not regularly exceed 3-4 units for men and 2-3 units for women a day.
This post is sponsored by some really lovely folk. Thank you for supporting them, as they make it possible for me to continue dreaming up recipes, travel plans and much more for you. Opinions as always, are my own.
Captain Morgan image courtesy of Diageo.
- Small handful of mint leaves
- Juice from 1 lime
- 60 ml (0.25 cup) rhubarb syrup
- 60 ml (0.25 cup) white rum, I used Captain Morgan White Rum
- Soda water to taste
- Mint leaves
- Lime slices
- Rhubarb slices
- 150 g (5.3 oz) sliced rhubarb
- 150 g (0.75 cup) sugar
- 180 ml (0.75 cup) water
- Combine the mint, lime juice and rhubarb syrup in a glass and crush the mint leaves as you mix.
- Then stir in the rum.
- Top with some ice and soda water before garnishing with mint, lime slices and rhubarb.
- Make the syrup by combining the rhubarb, sugar and water in a saucepan over medium heat till the sugar is dissolved. Then simmer away covered for 20 min until the rhubarb is soft.
- Then let the syrup cool before straining out the rhubarb and storing the syrup in clean jar in the fridge or using at once.
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