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Rhubarb Mint Julep Cocktail

Rhubarb Mint Julep

Spring has finally sprung! It’s so inspiring to see the trees in bud and the grass greening. Even more exciting, edible perennials are coming up! To raise a glass to celebrate warmer weather and all things green, here’s a cocktail recipe that takes advantage of the early Spring harvest of rhubarb and mint.

Rhubarb Mint Julep
Makes 8 cocktails

2 cups (about 3-4 stalks) coarsely chopped rhubarb
3/4 cup granulated sugar
1 teaspoon lemon juice
Fresh mint leaves
1 cup Bourbon
Crushed ice

In a saucepan combine the chopped rhubarb and sugar. Over medium heat, stir occasionally and cook until the rhubarb breaks down and the sugar is dissolved. Bring to a boil for 1 minute. Remove from the heat and cool completely. Puree with in a blender. Add the lemon juice and pulse to combine.

To assemble the cocktail, pour about 1oz of the macerated rhubarb mixture into a cocktail glass. Add 2-3 fresh mint leaves and muddle to release the mint essence. Add crushed ice to about 1 inch from the top of the glass. Top off with 2oz bourbon and garnish the glass with fresh mint. Here’s to Spring!
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