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2 oz white rum
.75 oz fresh squeezed/strained lime juice
1 oz rhubarb syrup (see below)
pinch of salt
palmful of mint leaves + more for garnish
Combine the rum, lime and mint leaves in a blender. Pulse once, then blend on high for three seconds. Strain through a fine mesh strainer into a cocktail shaker filled with ice. Add the salt and syrup, shake, and strain into a glass filled with ice. Top with seltzer and additional mint to garnish.
For the syrup: chop 1 lb rhubarb stalks and combine in a saucepan with 1 cup sugar and 1 cup water over medium heat (add a dash of good quality vanilla extract if you have it). Bring to a boil, stirring occasionally, then bring heat down to a low boil for 10 minutes. Remove from heat and let cool, then strain and refrigerate.