Rhubarb Pie cocktail

Despite the name this cocktail is not overly sweet. It bears the fresh, tart taste of spring rhubarb with the smooth vodka for a completely refreshing signature spring cocktail.

Course Cocktail

Cuisine American

Prep Time 10

Cook Time 10

Total Time 30

Servings

Calories 220kcal

Author Toni Dash

Ingredients

For rhubarb puree and cocktail

12 ounces (weight) Rhubarb (about 5 stalks) chopped into small pieces
¼ cup Water
¼ cup Sugar
8 ounces Vodka
Club Soda to top off

For Rimming the Glasses:

1/4 cup Granulated Sugar or more depending on the number of glasses being rimmed
1/16 teaspoon ground Cinnamon only a slight amount of cinnamon to dust the sugar is needed

Instructions

Instructions for the Rhubarb puree:

Place the rhubarb, water and sugar in a medium saucepan over medium heat. Stir periodically for 5-10 minutes until the rhubarb has broken down into a puree.
NOTE: taste the puree and if desired more sugar may be added.
Place a strainer or sieve over a bowl and pour rhubarb mixture into the strainer. With a spatula or pliable spoon, push the rhubarb through the strainer to release the juice.
Allow strained juice to cool. NOTE: pulp is not used in the recipe but may be used for other recipes (see blog post).

Instructions to make the Cocktail:

Pour 1/4 cup granulated sugar with a dusting of ground cinnamon in a small plate. Mix to combine.
Rim cocktail glasses with the sugar mixture.
Mix 1 ounce rhubarb puree with 2 ounces Vodka in a shaker with ice. Shake, strain over fresh ice in a lowball glass. Fill with club soda.

Notes

NOTE: the rhubarb may be cooked and juice extracted then chilled in the refrigerato before making the cocktails. The reduces the cocktail making time to about 5 minutes.

Recipe adapted and published with permission from Altitude Spirits.

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