Rhubarb-Rosemary Daiquiri Recipe

By Colleen Graham

Updated 06/05/18

Rhubarb Rosemary Daiquiri
Westend61 / Getty Images
Ratings
  • Total: 4 hrs 20 mins
  • Prep: 4 hrs
  • Cook: 20 mins
  • Drink Mixing Time: 3 mins
  • Yield: 1 cocktail (1 serving)
Nutritional Guidelines (per serving)
163 Calories
3g Fat
13g Carbs
1g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Straight from the garden, the Rhubarb-Rosemary Daiquiri is a fun, fresh twist on the homemade Daiquiri. It is perfect for those spring and summer days when rhubarb is at its best. The cocktail also includes rosemary, which is a fantastic companion to the sweet-tart taste of rhubarb juice.

To create this drink there are two things you need to do in advance: make the rosemary syrup and rhubarb juice. Both are very easy to do and require very little time in prep, though you will want to leave at least a few hours for things to cool and settle.

The rosemary syrup recipe is quick and easy to make and it is a fantastic ingredient to keep on hand. Use it to sweeten lemonades or clear sodas or to add a hint of rosemary to other cocktails.

Once you have these prepped, the cocktail is easy and it is an impressive drink to share at summer parties.

Ingredients

Steps to Make It

  1. Pour the ingredients into a cocktail shaker filled with ice.

  3. Strain into a chilled cocktail glass.

  4. Garnish with a lemon wheel, sprig of rosemary, or both. 

To Make Fresh Rhubarb Juice

For the rhubarb juice, if you have a higher-end juicer you should be all set. Simply clean the stalks and juice away (some cheaper juicers will have a hard time with rhubarb). For those without a juicer, you will have to do it the old-fashioned way and the technique will give you almost the same results.

Do note that rhubarb juice likes to separate after about 20-30 minutes. It's often best to let it settle then strain off the yellowish 'sludge' to get a clean, blush pink juice. The juice is a great way to use up your leftover rhubarb. It mixes with other fresh juices and is a great addition to lemonade as well.

Makes about 2 quarts.

  • 2 pounds of rhubarb, cut into 1-inch pieces

  • 8 cups water (or enough to cover the rhubarb)

To make the juice:

  1. Place the cut rhubarb into a pot and cover with water.

  2. Bring to a boil over high heat, then cover and reduce the heat.

  3. Allow to simmer for 15 minutes.

  4. Strain using a fine mesh strainer and press the rhubarb with the back of a spoon to get all of the juice.

  5. Allow to cool for about 4 hours in the refrigerator.

If the rhubarb juice separates into a thick, yellowish layer and a pink juice, strain it again until you have only the juice. Use cheesecloth if necessary.

How Strong Is the Rhubarb-Rosemary Daiquiri?

Rum is the only liquor in this daiquiri, so it's a relatively mild cocktail. This adds to its appeal as a light, refreshing drink for spring and summer affairs. With an 80-proof rum, the drink weighs in with an alcohol content right around 17% ABV (34 proof).

Want More Rhubarb Cocktails?

Once you get a taste for a rhubarb drink, you will want more. It's a unique taste and a ton of fun to experiment with. While you have that juice around, give one of these drinks a try.

  • Rhubarb Collins - A garden-fresh twist on the popular Tom Collins, you will use your new rhubarb juice to create a syrup. Add a fantastic gin, a little lime, and some cardamom and rhubarb bitters and a magical new cocktail is formed.

  • The Rhube - Don't use up all of your rhubarb supply for juice. Save a few stalks to make your own rhubarb soda for this enticing tequila-strawberry cocktail. Of course, if you want to skip the DIY ingredient, you can always turn to DRY Sparkling Rhubarb soda (it's fantastic).