Rhubarb-Rosemary Daiquiri

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
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Updated on 05/5/21
Rhubarb Rosemary Daiquiri
Westend61 / Getty Images
Prep: 4 hrs
Cook: 20 mins
Drink Mixing Time: 3 mins
Total: 4 hrs 23 mins
Serving: 1 serving
Nutrition Facts (per serving)
548 Calories
3g Fat
126g Carbs
9g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 1
Amount per serving
Calories 548
% Daily Value*
Total Fat 3g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 164mg 7%
Total Carbohydrate 126g 46%
Dietary Fiber 23g 82%
Total Sugars 69g
Protein 9g
Vitamin C 492mg 2,458%
Calcium 230mg 18%
Iron 5mg 29%
Potassium 1656mg 35%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(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.

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Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. In a cocktail shaker, pour the rum, rhubarb juice, rosemary syrup, and lemon juice. Fill with ice.

  3. Shake well.

  4. Strain into a chilled cocktail glass.

  5. Garnish with a lemon wheel, sprig of rosemary, or both. Serve and enjoy.

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 percent 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 the rhubarb collins a try.