It’s almost rhubarb season! I love everything about rhubarb … the taste, the smell, the vibrant color. I’ve made pies, crumbles/crisps, muffins, oatmeal and countless other recipes with rhubarb but never thought of making a cocktail…until now. It was everything I hoped it could be.
Here’s what you’ll need, per martini (generous serving):
Strawberry-Rhubarb Crumble Martini
3 oz. Strawberry-Rhubarb syrup (easy recipe below)
2 oz. Vodka
1/2 oz. lemon juice
Ice for shaker
Crumbled shortbread cookies and honey, for rim
1 cup chopped rhubarb
3/4 cup chopped strawberries
3/4 cup sugar
1 cup water
For syrup. Chop strawberries and rhubarb into small to medium sized pieces.
In a small saucepan, combine rhubarb, strawberries, sugar and water. Cook on low heat for 15 minutes or so, until fruit is very soft. Allow to cool. Once cool, transfer to blender. Blend until smooth.
Remove syrup from blender and strain through fine mesh sieve into a bowl.
Syrup can be stored in the fridge for up to 2 weeks. Great served on ice cream or crepes.
For martini. Crumble shortbread cookies into shallow bowl. Pour a small amount of honey into another shallow bowl. Swirl top of martini glass in honey, creating a sticky ring for cookie crumbs to cling to. Swirl top of martini glass in shortbread cookie crumbs next, pushing the crumbles up to the glass to coat.
Combine syrup, vodka and lemon juice into shaker. Add 4-5 cubes of ice (per drink) and shake vigorously and pour into prepared martini glass.