Description
Enjoy the best flavors of the spring and summer with this thirst quenching raspberry and rhubarb infused mojito.
Ingredients
Units
Scale
For the Raspberry Rhubarb Simple Syrup
- 1 cup fresh rhubarb, diced
- 1 cup fresh raspberries
- 1/2 cup white sugar
- 1/2 cup water
For the Mojitos
- 6-8 sprigs fresh mint leaves
- 1/4 cup raspberry rhubarb simple syrup
- 3 ounces light rum
- 3 tablespoons lime juice
- Club soda
- Crushed ice
Instructions
- Make the Raspberry Rhubarb Simple Syrup: Combine the sugar and water in a small pot. Bring to a boil and add rhubarb and raspberries. Reduce heat and simmer for 5 minutes, stirring frequently. Remove from heat and let steep for about 5 minutes. Strain the syrup to remove all the solids and pour into a bowl. Chill until completely cooled. Store in an airtight container for up to two weeks.
- Muddle together raspberry rhubarb simple syrup, mint, and lime juice in a cocktail shaker. Pour in rum and muddle to combine.
- Pour rum mixture into glasses over crushed ice (you can remove the mint leaves and add new, fresh ones to garnish as desired).
- Top with a splash of club soda and extra mint leaves. Enjoy!