Gastronomixs

Rhubarb mojito

A surprising variation on a classic mojito, producing a cocktail which maintains its refreshing flavour thanks to the rhubarb's sour tang.

Creation by Dennis Middeldorp, Sense* restaurant, 's-Hertogenbosch, the Netherlands.

Rhubarb mojito

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

500

g

rhubarb

100

ml

Bacardi

100

g

sugar

15

leaves of

mint

 

 

crushed ice

Preparation method

  • Run the rhubarb through the juicer and collect the juice.
  • Measure off 300g of the rhubarb juice and heat together with the sugar until the sugar dissolves.
  • Add the mint and cover with cling film to allow all the flavours to infuse.
  • Leave the rhubarb juice to cool down before adding the Bacardi.
  • Pour the liquid through a sieve and serve in a cocktail glass with crushed ice.

Serving suggestions

  • As an unusual cocktail.
  • As part of a dessert.

Previous page