A little piece of advice, when experimenting with cocktail recipes start with the non-alcohol version if you still want to be able to take photos by the time you get it right. I learned this the hard way with a margarita post last year. This year I started this project without the rum and slowly added it in once I had perfected the other flavors. The good thing about this approach is that I can tell you this flavor combination makes a great non-alcohol version as well. My original thought in making this drink was that the rhubarb syrup would replace the lime altogether. I was afraid the lime would overpower the Rhubarb, which it did when I added the full amount. Without the lime it felt like there was something missing, so in the end I added just a bit, a squeeze. The Rhubarb added a whole new dimension to the Mojito. I wasn't really sure it would make a huge difference, so I was really amazed when I took the first sip. If you are a fan of sweet/tart combinations, this is going to be your favorite drink this summer. One thing I did notice is that after the drink sat for a while it started to lose the pink color, so it might not be the best drink to make ahead of time or in large batches if you want to keep the vibrant pink color of the rhubarb. There are a lot of
recipes for Mojitos out there and a lot of methods for
making and
drinking them. Feel free to share your tips and tricks in the comments section. This is the way I like to do it.
