This is a great cocktail inspired by the traditional Apple and Rhubarb Crumble. It takes a little bit of time to make but well worth it. This is the recipe for the Rhubarb Liqueur and Cocktail. You can choose to use the Rhubarb Liqueur in other cocktails or serve it neat over ice, it also worths well over lemonade or with cloudy apple juice.
What you will need…
4 cups diced rhubarb (Frozen works well too but reduce the amount of water used to 1.5 cups) 2 cups water 2 cups caster sugar 2 cups vodka ¾ cup apple vodka and ½ cup lemon juice
What to Do…
Combine rhubarb, water and sugar in a medium saucepan and cook over medium heat until rhubarb is very soft. This takes about 10 minutes, less if you use frozen rhubarb.
Transfer mixture into a food processor or blender and process until puréed.
Allow to fully cool and stir in remaining ingredients. Cover and refrigerate until ready to use.
What you will need…
½ cup of Rhubarb Liqueur ¼ cup soda water
What to do…
Add liqueur and soda water in a cocktail shaker with ice. Shake well and Serve in in glass with ice and lemon or lime slice.
To give the “Crumble” effect to this cocktail decorate the rim of the glass with sugar or jelly crystals. For info. on this.
Partially dry out the coconut flesh by placing it on a tray and toasting it lightly in the oven. This only takes for a few minutes on low heat. Allow to cool and either grate the chunks finely or shred in a food processor. (Pre shredded store bought coconut works too but I find the flavour isn’t as intense and longer infusing time is need)
Make a sugar syrup by dissolving the sugar in the water in a saucepan on low heat. Do not allow mixture to caramelise. When done syrup will appear slightly cloudy. When this happens remove from stove and add coconut. Return to stove and allow to simmer for a few minutes. Allow to cool. This is the coconut syrup.
In a large glass jar combine the coconut syrup and vodka (or white rum). Seal tightly and allow to infuse for at least 10 days. 2 weeks is best in my experience maybe more if you choose not to use fresh coconut.
Filter mixture through coffee filter paper and return to original bottle.