We’ve been having abnormally warm days here in San Francisco and it sounds like Joanna is finally seeing some sunny days in Seattle, t00 — seems it’s time to start thinking summery drinks, don’t you? Meet your new summertime go-to cocktail, the lip-smackingly delicious Strawberry Rhubarb Daiquiri. This recipe is not your standard issue strawberry daiquiri though. A sickly-sweet, slushy daiquiri has it’s time and place (like poolside in Vegas or on an all-inclusive resort vaca), but daiquiris are so much more than that! Or rather, so much less.
Traditionally, daiquiris are comprised of white rum, lime juice, and a tad bit of sugar — that’s it! A perfect harmony of these 3 ingredients makes for one of the best drinks ever created (IMHO). You can still create flavored daiquiris by getting creative with the addition of other citrus juices and flavored syrups. As long as you maintain the correct balance of boozy to acidity and sweetness, you have one mighty fine drink.
I made this cocktail last week with strawberry rhubarb pureé and was all but eating it with a spoon (ok, maybe I did do that a few times); I knew I needed to use it again ASAP. In this application, the pureé helps tone down the acidity of the lime while creating a more viscous cocktail from the pectin in the strawberries. I love slightly more mouthfeel to my cocktails (cocktail speak for the texture or thickness of a drink.) For the daiquiri, though, I made a syrup instead of a pureé, so the drink wouldn’t be too heavy.
If you have never cooked with rhubarb before, it is not often prepared by itself due to it’s intense tart taste. Adding some sugar balances the tartness and paired with fruits like berries, it creates a lovely sweet and sour flavor that makes for killer pies, dishes, and, my favorite, cocktails. Strawberry and rhubarb make for a natural and classic combo. Add in lime and white rum and you’ve got a great cocktail.
Strawberry Rhubarb Daiquiri
- 2 oz white rum
- 1 oz lime juice
- 1/2 oz strawberry rhubarb syrup (recipe below)
Pre-chill a coupe glass. Add all ingredients into a shaker with ice and shake. Double strain into the glass. Garnish with a peeled rhubarb ribbon & lime peel.
Strawberry Rhubarb Syrup
- 8 oz water
- 8 oz sugar
- 2 stalks rhubarb, chopped
- 1 heaping cup of hulled + sliced strawberries
Add sugar and water into a pot on high. Once the sugar has dissolved, add the strawberries and rhubarb. Once it begins to boil, turn to low. Let simmer for 20 minutes or until the rhubarb is nice and soft. Take off the heat and let cool. Strain the cooled syrup through a fine mesh strainer to remove seeds. Store in a jar or sealed container in the fridge for 2-4 weeks.
Cocktail, styling, and photography by Craft + Cocktails for Jojotastic.