Vermontito Mojito

  • 4 cups chopped rhubarb stalks
  • 12 mint sprigs, or spearmint, 8 roughly broken apart
  • 1/3 cup Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup (or more to taste)
  • 6 ounces light rum (you can use some Vermont vodka if you really want to keep it local, and you can leave it out for a child-friendly version)
  • ice
  • club soda

Cook the rhubarb with 2 cups of water on a low simmer until very soft, then either strain to get the liquid (mashing up the rhubarb well to extract the most flavor from it) or blend in a blender. Cool liquid before using.

Place ice in beverage shaker then add in the rum or vodka, 8 broken up mint sprigs, half cup of rhubarb liquid and maple syrup. Shake well, taste and adjust with more rhubarb juice or syrup as necessary. Serve over ice in a high ball glass, topped off with a splash of club soda and a sprig of mint. Makes 4 servings.


This recipe is from Cheryl Herrickā€™s blog,