When it’s Friday and all you can think of it going home to be with your loved one(s), or yourself, and just have some time to sit back and relax! Isn’t that what dreams are made of? It’s on Fridays after work/school that I sometimes really crave a nice, cold cocktail or beer, and I usually choose the latter because, you know, easy. But this cocktail is super easy too! And it is so refreshing, so aromatic and so wonderful.
The Rhubarb Syrup
- 600 grams of rhubarb (3 cups)
- 4 deciliters of filtered water (2 cups)
- 4 deciliters of cane sugar (2 cups)
- 1 vanilla bean pod
Scrape the vanilla beans out of the vanilla bean pod and add to a saucepan with the rhubarb, water and cane sugar. Put the pod in there too, just for extra vanilla flavour. Cook on a medium heat for about 15-20 minutes or until the rhubarb has turned to complete mush. Let it bubble a bit too. When complete mush has been achieved, strain it through a sieve, cheesecloth, a nut milk bag or something like it. You will end up with around 6 deciliters of syrup (3 cups). Pour into a glass bottle and store in the fridge for up to a few weeks and use it in this cocktail, over vanilla ice cream, with cakes etc.
The Rhubarb & Vanilla Cocktail
- Your favourite tequila
- Rhubarb & Vanilla syrup
- Sparkling water
If you like it mild, pour 1 ounce of tequila into a glass with 2 ounces of Rhubarb & Vanilla syrup and sparkling water (30 ml/2 tablespoons of tequila and 60 ml/4 tablespoons of syrup). If you like it stronger, use equal parts tequila and syrup. If you like it sweeter, use more syrup. The rule of this cocktail is to just taste as you go and make it fit your preference! The other rule is to enjoy with your feet up.
Show me your creative ways of using this syrup by posting a photo to Instagram with the hashtag #milkingalmonds