My brave Vermont quest to bring together food-love and mom-life.

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The Vermontito Mojito

Posted on July 02, 2011 by crankycheryl


I’ve come late to liking rhubarb, but I’m making up for that with gusto now.  And with alcohol.

The spring favorite is a nice Vermont approximation of citrus flavors and along with booze and some mint and maple, it makes a great mojito.*

 

It’s also a really nice pink rhubarb lemonade if you leave the liquor out.

Vermontito Mojito
makes 4

  • Ice
  • 6 ounces light rum (you can use some Vermont vodka if you really want to keep it local)
  • 12 mint sprigs, or spearmint, 8 roughly broken apart
  • 4 cups chopped rhubarb stalks (toss out those leaves – they’ll give you a tummyache)
  • 1/3 c. maple syrup (or more to taste)
  • Club soda

1.  Cook the rhubarb with 2 cups of water on a low simmer until very soft, then either strain to get the liquid (mashing up the rhubarb well to get out all of its sour goodness) or blend in a blender.  Cool liquid before using.

2. Place ice in beverage shaker then add in the rum/vodka, 8 broken up mint sprigs, 1/2 cup rhubarb liquid and maple. Shake well, taste and adjust with more rhubarb juice or syrup as necessary.  Serve over ice in a high ball glass, topped off with a splash of club soda and a sprig of mint.

4.  Get ready to make a second batch.

* Purists could quibble about my appropriation of the term “mojito” for a drink with no lime and no rum.  I don’t disagree, but would just suggest that this is a lot closer to an actual mojito than, say, a green apple martini is to that actual cocktail.

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