The Rhubarb Rose Cocktail

I don’t know what’s come over me … normally, I’m not much of a “cocktail” kinda gal. I pretty much stick to beer and wine–they are both predictable and consistent and leave you feeling about the same way after you drink them. No surprises.

But this year, I don’t know why …  I just have the urge to make some fun cocktails. So far I’ve been making these cocktails just for me, but I’ve got plans to invite my yoga friends over and hey, I need some tried and true cocktail recipes before I do that! Somebody’s gotta be the taste tester … it’s a tough job, I know, but someone’s gotta do it.

I bought the Tequila Rose strawberry cream liqueur a while ago to use in my Strawberry Cream Truffles. There were no small bottles of Tequila Rose available … I ended up with a nice big bottle, because I just HAD to have a teaspoon or so for my truffles, and there was nothing smaller. It’s really good. It tastes like strawberries and cream, in liquid form. A friend of mine introduced me to it years ago and I remember I was totally smitten with the flavor as soon as I tasted it.

Anyway, this is very much an Italian Cream Soda for adults. It’s bubbly, it’s fun, it’s pink, and creamy and fruity, but with a bit of a naughty side. If you’re the type of person that loves cream and berries and bubbles, you’re going to love this one.

The Rhubarb Rose Strawberry Cream Cocktail

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 12 hours
• Yield: enough syrup for about 10 - 15 cocktails

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Ingredients

Scale 1x2x3x

For the simple syrup:

• For the simple syrup:
• 3 cups chopped rhubarb
• 1 cup chopped strawberries
• 1 cup water
• 3/4 cup sugar + 2 teaspoons lemon or lime-flavored liquid stevia (or use 1 cup of sugar total)

For each cocktail:

• 3 oz. club soda
• 1/2 shot of strawberry rhubarb simple syrup
• 1/2 shot of tequila
• 1 shot of Tequila Rose Strawberry cream liqueur

For garnish:

• a stick of rhubarb + a fresh strawberry

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Instructions

1. To make the syrup: put the rhubarb, strawberries, water, sugar, and stevia in a medium saucepan and heat over medium high heat to boiling. Reduce heat to a simmer and let cook for about 15 minutes or until the fruit is broken down and very soft and the mixture is syrupy. Remove from heat and let cool.
2. Strain the mixture through a cheesecloth or fine-meshed sieve to strain out the fruity chunks and retain the syrup. Put the syrup in the fridge (or freezer!) to cool.
3. At cocktail time, fill a small – medium glass most of the way with ice. Add club soda, then the syrup and tequila. Stir to mix, then pour the strawberry cream liqueur over and enjoy the lovely swirls. Taste and adjust the amount of club soda or simple syrup if desired.
4. Garnish with rhubarb & strawberry, stir and enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at What to Do Weekends.

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