Rhubarb Shochu

Continue a cherry-blossom theme at cocktail hour with this pink drink.

  • Servings: 5

Source: Martha Stewart Weddings, Spring 2010

Ingredients

  • 1 1/2 cups sugar
  • 4 cups water
  • 1 1/2 pounds rhubarb (about 8 stalks), cleaned, trimmed, and cut into 1-inch pieces
  • 1 cup shochu (vodka-like Japanese liquor)
  • 1/2 cup fresh lime juice

Directions

  1. Bring sugar and the water to a boil in large pan over medium heat; cook until sugar is completely dissolved. Reduce heat to low; add rhubarb. Cook until syrup is light pink and rhubarb is tender, about 5 minutes. Strain; refrigerate until ready to use, up to 5 days.

  2. Just before serving, combine syrup, shochu, and lime juice in a 2-quart pitcher, and refrigerate.

  3. To serve, shake mixture in batches in a cocktail shaker filled with ice; pour into chilled rocks glasses.

Cook's Notes

Rhubarb syrup can be refrigerated until ready to use, up to 5 days.

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