The Pickle House in Hackney has teamed up with Captain Morgan to create a delicious ‘Rhuby Daiquiri’ in light of the current​ rhubarb season.

Rhuby Daiquiri

Rhuby Daiquiri

Recipe for rhubarb syrup

Ingredients:

350g chopped rhubarb

85g caster sugar

75ml water

Heat the water and sugar together very gently until the sugar dissolves then add the rhubarb, cover with a lid and increase the heat so that it starts to boils then let it simmer covered for 5 mins. Pour the mix into a sieve over a bowl and get all the juice out. Pour the juice back in the pan and cook until it turns into a syrup. let it cool.

Both of these can then be put into a bottle and kept in the fridge for up to a month.

Rhuby Daiquiri.

25ml Captain Morgan White Rum (0.9 units)

15ml Rhubarb syrup

10ml The Pickle House Original Pickle Juice (optional)

Juice of half a lime

Ice

Put all in a cocktail shaker, shake then pour into a coupe.

Garnish Ideas:

Use a vegetable peeler to make shreds of rhubarb can also put them in a bowl of iced water and they will curl.

Or thinly slice the rhubarb.

Could also make this frozen by blending it all together.

Please drink responsibly


Tagged in

Recommended Articles