RHUBARB week rolls on over here with a foxy little drink I’ve been making for a few summers now. Fellow rhubarb lover Gwendolyn posted this recipe a couple of years ago, and it has the best story behind it (her grandmother’s nickname was Foxy Lady!). I can’t believe I haven’t posted this until now.
You make a simple syrup by simmering rhubarb with water and a bit of sugar, then strain it, and mix with vodka and sparkling water. So good on a hot day! (Or an overcast, muggy day as shown above). I love the bright pink colour, and the tart syrup. Boozy Susan Rampage!
Foxy Lady Rhubarb Cocktails
Source: Patent and the Pantry
Yield: 4 cocktails…it’s up to you if you want to drink them all yourself!
4 cups diced rhubarb
1 cup water
1/2 cup sugar
2 – 3 oz rhubarb syrup
1 oz vodka
1 oz fizzy water
- To make the rhubarb syrup, add the rhubarb and water to a saucepan, and bring to a boil. Once boiling, lower to a simmer, and let it bubble away until the rhubarb starts to break down, and fall apart when stirred. Add the sugar, stir for a minute, then taste to see if you need more sugar. But keep in mind that rhubarb should be nice and tart!
- Set a fine-mesh strainer over a bowl, and add the rhubarb mixture. Let it strain for 10 minutes or so. I actually placed a bowl on top of the rhubarb and weighted it with a can so I could really squeeze all the syrup out.
- Chill the syrup. You can totes eat the leftover rhubarb with some yogurt.
- To make a cocktail, mix the rhubarb syrup, vodka and water, stir, and serve over ice. Taste and adjust, adding more syrup or water depending on what you prefer.