Rhubarb Paloma

With the sun coming out and Seattle getting warm enough to hang out on the deck, we’ve been experimenting with new cocktails. I had purchased some rhubarb for a muffin recipe the other day but found myself browsing Pinterest for fun cocktail ideas instead (oops). So rather than making the muffins, I decided to switch it up and try to make a Rhubarb simple syrup for a Paloma. Blake always goes for a Paloma when we are in Mexico, and we often make margaritas at home, but we’ve never thought to make a Paloma. I’m really not sure why, because now that we have, I may choose a Paloma over the typical margarita!

The first thing I did was make the rhubarb simple syrup so that it had plenty of time to cool before making the drink itself. I’d definitely recommend making this well in advance or even a day or two before. The rhubarb syrup is quite simple– made with fresh cut up rhubarb, sugar (or your favorite sugar substitute) and water. You simmer that on the stove for about 30 minutes until it’s a nice pink color and then strain and chill it in the refrigerator. It stores really well too!

For the cocktail itself, we used a reposado tequila. We love a good reposado over a blanco because of how much extra flavor it has and it really complimented the grapefruit. It also has a sweeter taste, which we prefer over using additional sugar. So next time you are making a palomo, or even a margarita, try using a reposado!

Can’t wait to try out more new cocktails this summer. There’s always something so special about a warm summer evening, talking with friends or family, and enjoying a hand crafted cocktail!

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Rhubarb Paloma

Yield: 1

Author: Along For It All

Made with a fresh and simple rhubarb syrup, this summery twist on a classic Paloma is the perfect summertime cocktail.

Ingredients:

Rhubarb Simple Syrup

• 1 cup water
• 1/2 cup sugar or substitute such as Monkfruit
• 1-2  stalks of rhubarb

For the Cocktail

• 2 oz Reposado Tequila
• 2 oz Fresh Squeezed Grapefruit Juice
• 2 oz Fresh Squeezed Lime Juice
• 0.5 oz Rhubarb Simple Syrup (or to taste)
• Splash of Club Soda
• Garnish with a grapefruit triangle and rhubarb peeled into a ribbon

Instructions:

For the Rhubarb Simple Syrup

1. Bring water and rhubarb to a boil. Reduce heat to a simmer for  20-30 minutes until it is a nice pink color then remove from heat.
2. Strain using a fine-mesh strainer into another clean pot.  Add the sugar on a low simmer until completely combined. 
3. Transfer the rhubarb simple syrup to a bowl or glass jar. 
4. Cover and chill until cooled completely.

For the Rhubarb Paloma

1. If preferred, garnish glass rims with salt (we use pink Himalayan salt)
2. Pour tequila, fresh-squeezed grapefruit and lime juices, and rhubarb simple syrup over ice.
3. Top with Club Soda.
4. Garnish with grapefruit triangles and fresh rhubarb ribbons.

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