Sweet, refreshing and beautiful colors abound in this summertime Coconut Rhubarb Basil Cocktail. The flavors are amazing and literally fit any mood.
Prep Time 5minutes
Total Time 5minutes
Author Nicole Cook
For Rhubarb Simple Syrup:
1poundrhubarbrinsed and chopped
For Basil Simple Syrup:
For Coconut Rhubarb Basil Cocktail:
2ouncesrhubarb simple syrup
1ouncebasil simple syrup
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!