Photo Credit: The Kitchn
Rich, robust, and possibly rare, this cocktail is exceptionally distinct. Rhubarb and rooibos tea come together to create a syrupy sweet, but not too sweet, base that is accented by hints of basil. This simple cocktail made with only a few ingredients is bursting with flavor that would be a wonderful start to a light dinner or even as a dessert drink after the mains!
RHUBARB ROOIBOS RAINDROP
Makes 1 glass // Prep Time: 10 minutes // Active Time: 5 minutes
- 10-12 stalks of rhubarb
- 3/4 cup sugar or 1/2 cup honey
- 1/4 cup water
- 1 rounded tsp loose leaf or 1 sachet/bag rooibos tea
- 1 cup filtered water
- 2 oz vodka, gin, or rum
- 4 tbsp (2 oz) rhubarb purée
- 3-4 fresh basil leaves, cut into strips
- Club soda
- Ice cubes
- Basil leaves for garnish
This recipe for rhubarb purée makes about 2 cups and the good thing is you can always use it top ice cream or as an appetizer on crackers and cream cheese. With that said, let's get to making it. Wash and chop the rhubarb into small pieces (about 1/2 inch). Then, combine the rhubarb, sugar/honey, and water in a saucepan. Cover and cook over medium heat for 10 minutes, until the rhubarb is soft. Next, transfer the mixture to a food processor or blender and purée. Once the mixture is smooth, strain through a fine mesh strainer, pressing on the rhubarb to extract maximum flavor, into a bowl or straight into a sealable glass container (like a mason jar). Discard the leftover rhubarb. This purée will keep in the refrigerator for up to one week!
Heat water to 212°F and steep tea for 5-10 minutes. Remove (strain) tea and let cool to room temperature (about 15 minutes). You can also add ice to your tea here to help it cool down faster!
In your cocktail glass, add the basil leaf strips to the bottom of the glass and muddle lightly with a muddler or the end of a wooden spoon. Next, add in the rhubarb purée and mix well with the basil leaves. Add in the alcohol of your choice, rooibos tea, and a handful of ice cubes. Stir gently, top with club soda, and garnish with basil leaves, and enjoy!
Recipe adapted from The Kitchn