Posted on Wednesday, June 27th, 2012
Two Very Good Words – Rhubarb Martini
I had my first rhubarb martini at Rouge Tomate, during the Manhattan Cocktail Classic in May. It was a knockout of a drink – a health elixir really. House-made everythings – rhubarb puree, cranberry juice, triple sec and lemon verbena-infused quinoa vodka. Rouge Tomate had lovely recipe cards for us, and I took notes. But the more I drank, the less complete my notes became! My first attempt to recreate this magical drink resulted in a stinker of a cocktail. My rhubarb puree was too much like a sauce than a syrup. I had orange-rosemary vodka on hand that I substituted for the lemon verbena-infused one. The rosemary was very distracting. And my triple sec from the liquor store wasn’t anywhere close to as delectable as Rouge Tomate’s house-made one was.
Being a stubborn person, I persevered and created my own Rhubarb Martini. It is definitely inspired by Rouge Tomate’s, and it definitely has my own spin on the ingredients. This Mama Beth Rhubarb Martini has a beautiful rosey color, tastes like early summer, and can be made by the pitcher for a party.
- 2 ounces vodka
- 2 ounces rhubarb syrup
- 1/4 ounce homemade grenadine (check here for a great recipe)
- 1/4 ounce Cointreau or your favorite orange liquer
- 3/4 – 1 ounce freshly squeezed lemon juice (depending on your tartness preference)
Mix the above ingredients with ice and strain into your glass. Garnish with a lemon verbena or lemon balm leaf, or a nice strip of lemon zest.
- 1 pound rhubarb stalks, chopped into smallish pieces
- 2 cups water
- 1 cup organic brown sugar
- 1 inch section of ginger root, peeled and left whole
Combine all the ingredients in a saucepan, and bring to a boil. Reduce the heat, and simmer on low for 20 minutes or so, until the rhubarb can be easily mashed. Let it cool down to let the flavors develop a little longer. Pour through a fine-mesh sieve into a bowl. Do not press on the rhubarb. Be patient and just let the clear syrup drip out so your final syrup isn’t cloudy. The contents of the sieve are still filled with rhubarb flavor. Feel free to be creative with them. I’m using some to infuse rum. Stay tuned for a future post on those results.