Rum and Rhubarb Cocktail

Ingredients:

Cocktail

• 35 ml rhubarb syrup, recipe below
• 30 ml white rum, such as Bacardi
• 30 ml freshly squeezed lime juice
• 30 ml fresh ginger, diced
• 15 ml aged rum, such as Zacapa 23
• 7 ml pomegranate juice
• 1 stalk of rhubarb

Rhubarb syrup

• 1 stalk rhubarb, cut into 5cm pieces.
• 2 tbsp. sugar

Preparation:

1. Add rhubarb syrup, white rum, lime juice, ginger, aged rum, and pomegranate juice to a mixing glass. Mash the ginger, add ice, and shake vigorously. Double strain into a glass with fresh ice, garnish with a rhubarb stalk, and serve.

2. Rhubarb syrup

   
   In a small saucepan, combine the rhubarb and 2 cups of water and bring to a boil. Reduce the heat and add the sugar. Stir until completely dissolved, then remove from heat. Let steep for 10 minutes, then strain and let cool. Store in the refrigerator for up to 2 weeks.
   Exit: about 4 tbsp.