“The classic Cuban Daiquiri—a mixture of rum, lime, and sugar—and the Technicolor, fruit-bomb frozen version sold along Bourbon Street couldn't be more different. In his sophisticated Double R Daiquiri served at PX in Alexandria, Virginia, owner/bartender Todd Thrasher builds on the classic by combining the two r's—rhubarb and rosemary—to create a Daiquiri that blends style with substance.Bon Appetit Magazine, April 2009 - my good friend Laira served this at a brunch she had and she got rave reviews ;)”
READY IN:
48hrs 45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 1 cup water and 2 tablespoons sugar to simmer in small saucepan over medium heat, stirring often.
  2. Remove from heat; add 1/2 cup rosemary leaves.
  3. Let steep 5 minutes & strain, pressing on rosemary; discard rosemary.
  4. Let syrup cool 1 hour.
  5. Place rhubarb, 1 tablespoon lemon juice, 1 1/4 cups water, and 1/2 cup sugar in blender.
  6. Process until coarse puree forms.
  7. Strain through fine-mesh sieve into medium bowl.
  8. Using hands, squeeze rhubarb pulp to release as much liquid as possible through sieve; discard pulp.
  9. Cover and chill rosemary syrup and rhubarb juice separately at least 4 hours and up to 2 days.
  10. Mix rosemary syrup, rhubarb juice, remaining 5 tablespoons lemon juice, and rum in pitcher.
  11. Fill 8 highball glasses with ice.
  12. Add rhubarb-Daiquiri mixture.
  13. Garnish with rosemary sprigs and lemon twists.

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