Ahhhhh summer! I love this time of year - loads of sunshine, longer days, flowers are a bloomin', baseball season is here and the cold drinks are flowing. I love all things summer drinks and that definitely includes [but is not limited to] lemonade, ice tea, margaritas, beer, Arnold Palmer's, daiquiris and RICKEYS!
Have you ever had a rickey? If so, aren't they one of the best inventions ever?
If not, are you kidding me? Did you not know they are one of the best inventions ever?!
[I should also mention that Arnold Palmer's are also in contention for the numero-uno best summer drink according to moi award].
Regardless of your answer to the above question - rickeys are so incredibly simple to make that they MUST become a staple in your summer drink line up.
My usual go to rickey is a raspberry lime rickey but after having an abundance of rhubarb this past weekend, my mind went into overdrive and I knew I must run to the store and get some strawberries. I am a huge fan of the strawberry+rhubarb combo so I decided to give it a go. Boy am I glad I did!
This drink was every bit as refreshing as I had imagined and was a little too easy to drink. Here is my tasty interpretation for you.
Cheers!
Strawberry-Rhubarb Rickeys
2 ounces Strawberry-Rhubarb simple syrup [recipe below]2 tsp fresh lime juice
2-3 ounces gin or vodka [optional - feel free to add more or less to taste]
Lemon-Lime flavored Seltzer
fresh strawberries and limes [for garnish]
sugar [for the rim]
Rub the rim of a large glass with a lime wedge and dip in sugar.
Fill glass with ice.
Combine first three ingredients in a cocktail shaker with a few ice cubes and give it a good shake or five or ten.
Pour into large glass and top with seltzer.
Stir mixture a few times to combine and garnish with limes and/or strawberries.
Strawberry-Rhubarb Simple Syrup
[Recipe modified from Country Living]
3/4 cup(s) rhubarb, trimmed and chopped
1/2 cup(s) strawberries, sliced and chopped
2/3 cups (s) granulated sugar
1/2 cup(s) water
In a 1-quart saucepan, combine rhubarb, strawberries, sugar, and water.
Bring to a boil over medium-high heat; cook until rhubarb is very soft -- about 10-15 minutes.
Cool mixture. Once cool, place mixture in blender and blend until smooth.
Store in an airtight container, refrigerated, for up to four days.
Bring to a boil over medium-high heat; cook until rhubarb is very soft -- about 10-15 minutes.
Cool mixture. Once cool, place mixture in blender and blend until smooth.
Store in an airtight container, refrigerated, for up to four days.
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