Double R Daiquiri

1. 1

   1. Bring 1 cup water and 2 tbs sugar to simmer in small saucepan over medium heat, stirring often. Remove from heat and add 1/2 cup rosemary leaves; let steep for 5 minutes. Strain syrup into a non-reactive bowl, pressing on rosemary; discard rosemary. Let syrup cool 1 hour.

2. 2

   2. Place rhubarb cubes, 1 tbs lemon juice, 1-1/4 cups water and 1/2 cup sugar in blender. Process until coarse puree forms. Strain through fine mesh sieve into medium bowl. Using hands, squeeze rhubarb pulp through sieve into a bowl to release as much liquid as possible; discard pulp. Cover and chill rosemary syrup and rhubarb juice separately at least 4 hours and up to 2 days.

3. 3

   3. Mix rosemary syrup, rhubarb juice, remaining 5 tbs lemon juice and rum in a pitcher. Fill 8 highball glasses with ice. Add Rhubarb-Daiquiri mixture. Garnish with rosemary sprigs and lemon twists.

* Per serving · 4 servings · Values may vary.

No additional tips available.