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Archive for the ‘Drinks’ Category

Okay, these are delicious.  Honestly, the perfect drink for after work on that first warm weather day of spring.  You know what day I’m talking about:  when everybody seems to be in a good mood, you can crack your sunroof a little bit and take the dog for a longer walk than usual.  Also the perfect day to use some seasonal ingredients to make yourself a cocktail!  In keeping with this month’s potluck theme, I of course used rhubarb.  Instead of making a puree like I did for the rhubarb margaritas, I made a rhubarb syrup for this drink.  You could omit the vodka if you would prefer something non-alcoholic.  I chose vodka this time…

Rhubarb Vodka Spritzers

For the syrup:

1 pound rhubarb, sliced thin (this is about 4 cups of raw rhubarb)
1/3 cup light brown sugar
1/4 cup granulated sugar
3/4 cups water

  1. In a medium, heavy pot, combine the rhubarb, light brown sugar, granulated sugar, and water. Bring to a brief boil, then turn down the heat to medium-low and simmer until the rhubarb is soft.
  2. Strain the fruit and set aside for another use*.  You should be left with a runny, not-yet-syrupy liquid.
  3. Wipe out the pot with some paper towels and add the strained liquid. Boil over medium high heat until reduced to a thick syrup. Cool completely. 

*This recipe could be doubled or tripled, depending on how many drinks you’d like to make.  The amounts listed above yield about 1 cup of rhubarb syrup.  Syrup recipe adapted from Brooklyn Farmhouse.

*Note:  The cooked rhubarb that you’ll set aside can be used as a topping for ice cream, yogurt, oatmeal, or even pancakes or waffles.  It is too good to throw away – I promise!

For the spritzers:

1 ounce vodka
3 tablespoons rhubarb syrup

club soda or sparkling wine to top off

In an ice-filled glass, combine vodka and rhubarb syrup, top with club soda.  Squeeze a few lime wedges into the drink.  Enjoy!

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Kicking off the seasonal potluck with a happy hour drink – rhubarb margaritas!  We’ll call this a spring margarita, since the traditional kind typically remind me of summer.  These drinks turned out very citrusy, almost a grapefruit-like flavor according to my husband.  It was something different though, and they turned out pretty good.  I used meyer lemons because they are sweeter than regular lemons.  Since rhubarb is so tart already, I thought traditional lemons might be a little too much.

Rhubarb Margarita, makes 2 drinks

3 ounces silver tequila

1 ounce triple sec or cointreau

4 ounces meyer lemon juice

3 ounce rhubarb puree (recipe follows)

ice

Combine ingredients in a cocktail shaker, pour over ice.  Garnish with a slice of meyer lemon if desired.

Rhubarb Puree

1 cup rhubarb, sliced into 1/2 inch pieces

1/4 cup sugar

zest of one meyer lemon

splash of water

Combine all ingredients in a small saucepan.  Cook over medium heat until rhubarb is soft, about 20 minutes.  Puree mixture into a food processor or blender.

*You will have much more puree than necessary for two margaritas.  However, this can be used as a topping for ice cream, oatmeal, or as an ingredient in other drinks!

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