Supposedly invented by Jennings Cox in Cuba after the Spanish American war, the Daiquiri is a classic cocktail. The addition of tangy rhubarb, a classic summer harvest (at least in New England) gives it a summery zip and most importantly with only (3) ingredients it couldn’t be easier to make. Perfect for soaking up the last moments of sunshine or summer with a good read, or while looking at the gorgeous interiors of these Sag harbor summer homes. Of course, making the rhubarb simple syrup requires some time, but a 16 oz serving will last all summer. (And well into fall in my case)No rhubarb? No worries- simply make a classic Daiquiri with regular simple syrup, agave, or even a drop of Cointreau for sweetness. Daiquiri Cocktail
2 oz. white rum ½ oz. fresh lime juice 1 bar spoon (or more to taste) rhubarb simple syrup Combine all ingredients in a shaker with ice. Shake well and strain into a coupe. Garnish with a lime wheel.
*As a rule of thumb, I was taught that any cocktail containing citrus juice should be shaken, and any cocktail that did not, such as Martinis, Manhattans should be stirred. Citrus juice tends to separate from the rest of the cocktail, so shaking the citrus infused cocktail is imperative to proper mixing.
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Rhubarb Simple Syrup adapted from Bon Appetit
Like all simple syrups, the ratio is 1:1 for water and sugar and then boil until the sugar is thoroughly dissolved. Once its thoroughly mixed, added the chopped rhubarb and let simmer until the rhubarb completely falls apart, about 10 minutes. Remove from heat and let site for another 30 minutes. Strain out rhubarb pulp and save as a desert or yogurt topping. Although the original recipe calls for lemon juice, I skip this. The rhubarb is tart enough. Keep the syrup in an airtight glass container in your refrigerator.
1 cup chopped rhubarb
½ cup sugar
½ cup water