Rhubarb Moscow Mule
Delicious and refreshing take on a classic cocktail.
Servings: 2
Equipment
- This is an affiliate link.Cocktail shaker
- This is an affiliate link.Saucepan
- This is an affiliate link.Citrus squeezer
Ingredients
For the rhubarb syrup
- 4 cups / 400g rhubarb chopped
- 1 cup / 200g sugar
- 1 cup / 250ml water
For the Moscow mule
- 6oz / 150ml This is an affiliate link.vodka
- 3-4 tsp rhubarb syrup
- 2 tbsp fresh lime juice
- 1 cup / 250ml non-alcoholic ginger beer
- Lime wedges to decorate glasses
Instructions
To make the rhubarb syrup
- In a saucepan combine chopped rhubarb, sugar and water, bring to a boil and cook over low heat for 7-10 minutes until rhubarb is very tender and falling apart.
- Put the rhubarb syrup though a fine sieve and store in a clean, sterilised bottle in a refrigerator.
To make Rhubarb Moscow Mule
- In a cocktail shaker combine vodka, rhubarb syrup and lime juice with ice cubes, shake.
- Pour into two tall glasses filled with ice and top with ginger beer. Serve with limes wedges.
Notes
- Like almost every other cocktail, this drink needs to be very cold. Use plenty of ice!
- Although it can be tempting to purchase lime juice for a little added convenience, it really can't compete with the taste of freshly squeezed lime. It only takes a little effort to squeeze your own - especially when using a This is an affiliate link.citrus squeezer - but makes a big difference in taste!
- Moscow mules are traditionally served in copper cups, which does look beautiful, but I doubt that many of us would really want to invest in cups for such a specific purpose. Leave that to bars and restaurants! I'm convinced that this is mostly marketing anyway, so you really won't lose anything by choosing a glass you already have in your cupboard!
Nutrition
Serving: 2g | Calories: 264kcal | Carbohydrates: 18g | Protein: 0.1g | Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 12mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 0.2mg