One of the first cocktails I ever had was a mojito. Well, OK it was actually a mocktail because I was 12 and it was just mint syrup, lime, and sparkling water. But the flavors were there. So let’s just call it that.
I was hooked. The sweet mint. The acidic lime cutting its syrupy sweetness. And the refreshing fizz of sparkling water. Ooh baby.
In life news, the past two weeks have been an absolute whirlwind. I hosted my first ever #foodtographyworkshop in Ann Arbor, MI. It was beautiful and crazy and inspiring and lovely, and I could not be more grateful for the attendees that chose to join us for the week. I’ll be doing a recap post soon, so stay tuned for more on that 🙂
Then, just three days later, I flew to Boston to take part in a press trip with my favorite PR company, Cercone Brown. A recap of that trip is also coming soon. Aka as soon as I get my head back on straight.
Which takes us to now. I’m sitting on my mom’s couch in Boston, trying to speak as little as possible because my voice has been hoarse for a week now. I’m tired and feel a cold coming on, but my heart is also full with gratitude for the amazing things I’ve been a part of in these last few weeks. Life is crazy and short and full of excitement and opportunity and I’m just trying my best to soak it all in.
That’s all for me for now. Hope you all are having great weeks, and cheers to this cocktail!
In a small saucepan over high heat, combine rhubarb with sugar, water, and mint. Once it comes to a boil, turn mixture to low and simmer for 15 minutes, stirring occasionally. Remove from heat and strain mixture through a fine mesh sieve, removing all of the solids so you’re left with a bright pink simple syrup. Allow to cool completely.
To make the cocktail, place a few sprigs of fresh mint in the bottom of a rocks glass. Muddle in the glass, then top with crushed ice. Pour in rhubarb mint simple syrup, lime juice, and rum, then top with a splash of soda water.
Use a vegetable peeler to peel one stalk of rhubarb into fine ribbons. Curl into a spiral to shape the rhubarb, then use as a garnish along with more mint and a few lime wedges.
Tip: keep the simple syrup in a mason jar in the fridge for up to two weeks.