Oh my y’all. This drink. This one is just like “slurrrrrp”!
As you may or may not recall, I got some Rhubarb from the farmer’s market and made syrup with it. When I posted the photo to Instagram, a very nice man named mr.zsolt left an exciting comment, “I made a rhubarb daiquiri, my customers love it!”
RHUBARB DAIQUIRI! BRILLIANT!
I mean, this syrup in a Daiquiri? Come on, how awesome would that be?
Also, look at the color. It’s like a jewel from the heart of a dragon…it’s like a a Ruby from the blood of 1000 Kings…it’s like the sun just before it disappears below the horizon…it’s really damn pretty.
I asked Mr. Zsolt what his recipe was and he said 2:1:1 with Pampero Blanco. Well, I don’t have that Rum but I do have Denizen Aged White Rum (my fave) and all the grassy funky notes in it were sure to go well with Rhubarb.
I also didn’t want to have quite as much juice as Mr. Zsolt, so I picked a different set of specs – 2:3/4:3/4. Since I used Barb’s Rhubarb Syrup, I named the Daiquiri after her.
Barb’s Rhubarb Daiquiri
- 2 oz Denizen Aged White Rum
- 3/4 oz Barb’s Rhubarb Syrup
- 3/4 oz Lime Juice
- No Garnish*
Combine ingredients over ice and shake it like a rocket. Double strain into chilled Coupe.
*No garnish cause I was like, “Gurrrl, it’s perfect. How could anything improve this drink?” Well, maybe a dry Cava float…or maybe some of that amazing Amaro Sfumato Rababaro…that stuff is legit!
This Daiquiri is really really great. I’m not gonna lie, I made it for my girlfriend and we were both like, “oh woooow.” It’s planty but not too planty, elegant, and really refrescando!
I hope y’all enjoy it as much as we do! Cheers!