Prep Time
10 min
Cook Time
5 min
Yields
1 serving
Geoffrey mixes up a lovely rum cocktail packed with spring flavors.
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ingredients
1 ¼
oz Rhubarb Simple Syrup, recipe follows
1
oz white rum, such as Bacardi
1
oz fresh lime juice
1
oz diced fresh ginger
½
oz aged rum, such as Zacapa 23
¼
oz pomegranate juice
1
stalk rhubarb
Rhubarb Simple Syrup
1
stalk rhubarb, cut into 2" pieces
2
cups sugar
2
cups water
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directions
Step 1
Add the Rhubarb Simple Syrup, white rum, lime juice, ginger, aged rum and pomegranate juice to a mixing glass. Muddle the ginger, add large ice and shake thoroughly in a cocktail shaker. Double-strain into a rocks glass with fresh ice, garnish with a rhubarb stalk and serve.
Step 2
Add the rhubarb and 2 cups water to a small pot and bring to a boil. Reduce to a simmer and add the sugar. Stir until dissolved, then take off the heat. Let steep for 10 minutes, then strain and let cool. Store in the refrigerator for up to 2 weeks.