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Raspberry Rhubarb Cosmopolitan
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Ingredients:
COSMOPOLITAN INGREDIENTS
1 1/2 oz Vodka
1 oz Orange Liqueur (such as Cointreau)
1 oz Raspberry Simple Syrup
1 oz Fresh Squeezed Lime Juice
Raspberries, optional, for garnish
RASPBERRY RHUBARB SIMPLE SYRUPINGREDIENTS
2 Cups Chopped Rhubarb, fresh or frozen (use red rhubarb, not green)
2 Cups Raspberries
3/4 Cup Water
1 1/2 Cups Sugar
1/4 Cup Fresh Squeezed Lemon Juice
Directions:
Start by making the simple syrup. Add the rhubarb, raspberries, and water to a medium saucepan and bring to a boil over medium-high heat. Lower the heat to medium-low, cover, and cook until the rhubarb is tender, about 10 minutes. Stir to break up the fruit and release the juices.
Set a fine mesh strainer that is lined with a cheese cloth over a bowl or large measuring cup. Pour the mixture into the strainer to strain the juice and discard any solid pieces. Use the back of a spoon to help squeeze out any remaining juice.
Measure the strained juice and add enough water to bring the juice to equal 2 cups. Add this back to the saucepan and heat over medium-high heat. Add the sugar and stir until dissolved, about 5 minutes.
Remove from the heat and stir in the lemon juice. Let cool completely. If there are any seeds from the lemons in the juice, strains again before storing in a jar.
The syrup should be stored in the refrigerator and will last 2 weeks.
To make the cocktail, fill a cocktail shaker with ice. Add the vodka, orange liqueur, raspberry rhubarb syrup, and lime juice. Shake vigorously and strain into a martini glass. Enjoy as is or garnish with fresh raspberries.
THIS RECIPE IS FOR ONE COCKTAILBUT YOU WILL YIELD SLIGHTLY OVER 2 CUPS OF RASPBERRY RHUBARB SIMPLE SYRUP.
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2 Cups Chopped Rhubarb, fresh or frozen (use red rhubarb, not green)
2 Cups Raspberries
3/4 Cup Water
1 1/2 Cups Sugar
1/4 Cup Fresh Squeezed Lemon Juice
Directions:
Start by making the simple syrup. Add the rhubarb, raspberries, and water to a medium saucepan and bring to a boil over medium-high heat. Lower the heat to medium-low, cover, and cook until the rhubarb is tender, about 10 minutes. Stir to break up the fruit and release the juices.
Set a fine mesh strainer that is lined with a cheese cloth over a bowl or large measuring cup. Pour the mixture into the strainer to strain the juice and discard any solid pieces. Use the back of a spoon to help squeeze out any remaining juice.
Measure the strained juice and add enough water to bring the juice to equal 2 cups. Add this back to the saucepan and heat over medium-high heat. Add the sugar and stir until dissolved, about 5 minutes.
Remove from the heat and stir in the lemon juice. Let cool completely. If there are any seeds from the lemons in the juice, strains again before storing in a jar.
The syrup should be stored in the refrigerator and will last 2 weeks.
To make the cocktail, fill a cocktail shaker with ice. Add the vodka, orange liqueur, raspberry rhubarb syrup, and lime juice. Shake vigorously and strain into a martini glass. Enjoy as is or garnish with fresh raspberries.
THIS RECIPE IS FOR ONE COCKTAILBUT YOU WILL YIELD SLIGHTLY OVER 2 CUPS OF RASPBERRY RHUBARB SIMPLE SYRUP.
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