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
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!
Ferry-Morse Home Gardening Blog & Growing Resource Center