RHUBARB JULEPEdit Post
Contributed by on Jul 14, 2016
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Now this definitely doesn’t look like a traditional Mint Julep but it has all the essential ingredients. But to keep it interesting (and aesthetically appealing) I’ve layered the ingredients. I’ll be posting a more detailed guide about layering ingredients soon but essentially the two rules of thumb are that things with the highest level sugar content will be the heaviest/most dense and any straight alcohol will be lighter in density than water. So if you keep those two things in mind, you should be able to create some beautifully separated drinks like this one, the Rhubarb Julep.
2.0 oz Maker’s Mark*
1.0 oz Rhubarb Cordial**
Rhubarb strands (for garnish)
In a glass add the rhubarb cordial. Fill with ice (preferably crushed but if you don’t have crushed cubes are fine too). Then carefully tilt the glass and fill with a bit of water/club soda. Using a spoon, pour bourbon over top and layer on the top of the drink. Garnish with mint, rhubarb and a straw (so your guests can stir all the ingredients together after being wow’d by the beautiful presentation).
*Why Maker’s Mark Bourbon? This well known favourite is a bit higher proof than many bourbons. Coming in at 45% ABV Maker’s Mark boasts aromas and flavours of woody oak, caramel, vanilla, and fruity essences which pair well with rhubarb. Think of all the delicious flavours that come from something like a fresh out of the oven rhubarb pie and you’ll find similar flavour notes in this cocktail.
**To make the rhubarb cordial, chop 1.5 cups of rhubarb into small pieces. In a sauce pan add rhubarb, 1 cup of water and 1 cup of berry sugar. On medium heat bring to a boil and then turn down to low heat and let simmer until the rhubarb becomes soft. Then through a fine strainer, strain mixture and get rid of the stringy part of the rhubarb. Refrigerate and enjoy!