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
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