Today is day 3 in the Blogging from A to Z Challenge. This is the letter C post, because well C is for Cocktail but it’s also for coconut, so I double whammied it! Coconut Rhubarb Basil Cocktail!
It’s getting warmer out there, and it’s about time. Yesterday here in St. Louis we hit 77 °F and it was beautiful. We headed to the park and enjoyed the view of the river and people watching. But it did get hot, especially when you were sitting in the sun. When we returned home, all I wanted was a cool refreshing beverage.
Enter, this little gem. I happened to have some Rhubarb Simple Syrup made up, because well, I made some up a few days ago with some other springtime favorites, hoping that these warm days would last long enough that I could enjoy a few cocktails on the patio. Plus, I made some as a thicker syrup to go over some amazing pancakes coming soon. Also if you’re extra daring, try this yummy Rhubarb Elderberry Cocktail that I made last summer.
I really didn’t know I liked Rhubarb until last year. I’d seen it and I thought it was such a gorgeous color. So pretty, so bright, so spring like. Rhubarb is a vegetable, however in 1947 for the purposes of regulations and duties, the United States decided it was a fruit, according to Wikipedia. I don’t really care either way, because it’s delicous and wonderfully tart. Add sugar as you have the makings of a sweet and tart addition to cocktails, water or other beverages. Try some rhubarb simple syrup in a glass of sprite. Yum!
I also have a thing for Basil. We have a bit of an affair going on. I love to add it to all kinds of recipes so last summer I also tried my hand at some Basil Simple Syrup to use in cocktails and other refreshing beverages. Yep, I put some in here too!
Anyway, let’s get to the recipe…
Coconut Rhubarb Basil Cocktail
Coconut Rhubarb Basil Cocktail #atozchallenge
For Rhubarb Simple Syrup
- 1 pound rhubarb, rinsed and chopped
- 12 ounces water
- 3/4 cup sugar
For Basil Simple Syrup
- 12 ounces water
- 3/4 cup sugar
- 8 basil leaves
For Coconut Rhubarb Basil Cocktail
- 2 ounces rhubarb simple syrup
- 1 ounce basil simple syrup
- 1.5 ounces coconut rum
- 4 ounces coconut water
- garish with fresh or muddled basil leaves
For the Rhubarb Simple Syrup:
- Combine rhubarb, sugar and water in a saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cover. Allow to simmer for about 15-20 minutes, stirring occasionally.
- Remove from heat, and strain thoroughly. The easiest way to get all the rhubarb flavor is to use a spoon and press the juices from the pulp in a mesh strainer. Allow to cool. Store rhubarb simple syrup for future cocktails in sealed jar in refrigerator for up to 10 days.
- For the Basil Syrup: Combine water, sugar, and basil leaves in a saucepan. Bring to a boil, then reduce to a simmer and cover. Allow to simmer for about 15-20 minutes, stirring occasionally.
- Remove from heat, and allow to cool. Strain through a mesh strainer. Basil syrup keeps for one week in a sealed glass jar in the refrigerator.
For the Coconut Rhubarb Basil Cocktail:
- Combine all ingredients, except ice in a cocktail shaker. Shake and pour over ice. Garnish with Basil and enjoy!
If you are playing along in the Blogging A to Z Challenge, what was your letter C? Tell me in the comments below so I can come visit and say hello!