Rhubarb Martini

Fair warning – this drink takes more than the average amount of prep work – plan ahead. It uses homemade rhubarb syrup and homemade sour mix, both of which need to be made well in advance. But it IS very good, and worth the trouble. The secret is to make a LOT of the rhubarb syrup and sour mix at a time – it freezes well, and keeps in the refrigerator for quite a while.

• 1.75 oz sour mix (go ahead, make a double or triple batch)
• 4 oz rhubarb syrup
• 4 oz good vodka
• juice of a medium-sized lime
• lots of crushed ice

Dump all of the above into a shaker, shake like hell, and pour. Makes enough for two large martinis.

Notes: If you are like me, and don’t like really sweet drinks, use the juice from a large lime (or 1.5 medium limes), and/or add in a splash of club soda to the martini glass. It really helps cut down on the sweetness.

Rhubarb Syrup

This makes a lot of syrup, but it is kind of a pain to make, so it’s better to make a bunch in advance and freeze it in water bottles. Cut the recipe proportionally if you want.

  • 6 cup sugar
  • 6 cup water
  • approximately 4 quarts of washed and diced rhubarb stalks (about 24-28 big stalks)

Make sure to get all of the leaves off of the stalks – they are poisonous!

You’ll need a big pot for this. Heat the water until boiling. Add sugar, and stir until completely dissolved. Dump in the diced rhubarb, and bring to a full boil while stirring occasionally. Boil for 5-6 minutes or so, then remove from heat. Strain the goo through a fine strainer or colander until you have gotten as much syrup as possible out of it. This should make about a half-gallon. Refrigerate or freeze immediately.