Nick thought of this great way to use up some of our CSA rhubarb (we got more this week). We used this method to make the actual infusion, and then tried our hand at mixology over the holiday weekend. First we tried a Rhubarb Mule, which is rhubarb vodka and ginger beer. We found the ginger beer overpowered the delicate rhubarb flavor. Next we did a Rhuby Martini. We shook the vodka with ice and strained it into glasses garnishing with a fresh basil leaf. Better! And we liked the tiny hint of basil mixed in with the rhubarb that we could now taste. My favorite, however, was the Rhuby-Q. Rhubarb vodka and tonic (Q is for quinine) with a lemon slice. The tonic added bubbles (yay!), but did not mask the rhubarb flavor and the lemon added a nice bit of freshness. This might be the drink of the summer at our house.
2 comments:
Rhuby-Q sounds good! I bet it would be good in a bubbly cocktail too if you were in celebration mode...
Great idea. Jess thinks we could call that a Rhumosa
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