As out of trend as the Cosmopolitan might be now, I really love its combination of sweet and tart. I'm a newbie to the rhubarb so I thought this cocktail might be a great way of getting at the rhubarb's essence. —NakedBeet
rhubarb, cut into 1" pieces
enough cold water to just cover the rhubarb
fresh lime juice
In This Recipe
Place water, sugar and the rhubarb pieces into a stockpot. Cook on medium high heat and just before it comes to a boil, simmer the rhubarb for an additional 30 minutes.
Strain the rhubarb pieces from the water through a cheesecloth to get a clear pink liquid. Cool to room temperature and keep refrigerated. Use the reserved juice for the Cosmo or a pink lemonade.
Combine all the ingredients in a shaker with ice, strain and pour.