Sunday, October 27, 2013

Rhubarb-Mint Tea with Moonshine

I have a bad habit of finding outstanding new recipes at the end of the season. This drink is no exception. Although there's tea in the name, there's no tea in the final drink and I'm okay with that. The sour, sweet, minty drink is perfect for a hot summer day. If you don't like overly sweet drinks, you might consider cutting back on the sugar a bit. The cranberry juice we have is far more sour than the standard ocean spray and I found the drink a bit sweeter than I would like. This takes a bit of work, but makes a full pitcher, so it's worth the time investment. Frozen rhubarb will work in this recipe (or am I the only one who freezes rhubarb to keep the season going for longer?)

Two years ago: Veal Scaloppine with Tomato, Oregano, and Capers
Four years ago: Potato and Bacon Muffins

Rhubarb-Mint Tea with Moonshine (from Smoke & Pickles)
6 cups water
1 cup cranberry juice
2 cups sugar
8 stalks rhubarb, trimmed and cut into 2" lengths
1 bunch fresh mint
For each drink
ice cubes
2 ounces moonshine (August says bourbon also works well)
1/2 lime wheel for garnish
1 sprig cilantro for garnish

1. Combine water, cranberry juice, and sugar in a medium pot, bring to boil, and add rhubarb. Turn heat to low and simmer for 20 minutes.
2. Turn off heat and let cool for 15 minutes.
3. Reserve a few mint sprigs for garnish. add rest to rhubarb mixture and let steep for 1.5 hours.
4. Strain mixture and let chill in refrigerator.
5. For each drink, fill a Mason jar or glass with ice. Add moonshine and fill glass with rhubarb mixture. Garnish with half lime wheel, sprig of mint, and sprig of cilantro. Serve.

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