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 delicious 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
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!