Rhubarb Cosmo

Rhubarb Cosmo

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This springtime cocktail features one of the first perennials to pop up. Brightly colored, tart rhubarb. For a balance of sweet and tart, give this Cosmo twist a try.

2½ ounces vodka

1½ ounces rhubarb simple syrup

½ ounce fresh lime


For the rhubarb simple syrup   

4 cups chopped rhubarb (use the stalks that are the deepest red or pink in color, not green)

1 cup sugar

1½ cups water

Mix all ingredients in a cocktail shaker with ice until chilled. 


For the rhubarb simple syrup   

Combine the ingredients in a heavy-bottomed saucepan and bring to a boil. Lower the heat to a simmer, cover and cook, stirring occasionally, until the fruit is very soft and the liquid has thickened slightly, about 15 minutes.


Set a fine-mesh strainer over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Press the solids a little with the back of a spoon to extract more syrup. If your strainer isn’t fine enough, use a piece of cheesecloth to separate the syrup from the solids.

Let cool for 10 minutes, and then pour into a bottle or mason jar.

From Issue

No. 04 / Spring 2018

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