Who knew rhubarb could be so versatile? By pairing it with local honey and fresh mint, three local chefs created dinner, drinks, and dessert.
- 1 cup water
- 1 cup sugar
- 5 mint leaves
- 2 tablespoons honey
- 1 cup Rhuby Liquor
- 1/2 cup light rum
- 1/2 cup fresh lime juice
- Cinnamon and sugar
Fill a small pot with water and sugar, and stir in the mint leaves and honey. Bring to a simmer for 2 minutes, then remove from heat.
Once cooled and strained, pour ¼ cup of the honey-mint simple syrup into a bowl. Mix in Rhuby Liquor, light rum, and fresh lime juice.
Mix cinnamon and sugar. Using a wedge of lime, moisten the rims of eight 14-ounce glasses (Taucher recommends mason jars), and dip each into mixture.
To serve, shake cocktail mixture with ice in a drink shaker. Strain, and divide between the glasses, leaving enough space to top off each glass with Prosecco.
By Manager Justin Taucher of Osteria 2350, Railroad St., Strip District. 412.281.6595. As featured in Edible Allegheny's April/May 2014 installment of 3 Ingredient Fix.