It's a rhubarb Paloma party!
Your new favourite seasonal cocktail and the ultimate drink and snack menu
Rhubarb is one of those ingredients that you’ll either see cheffy people cooking on Instagram, or your gran making into jam.
It looks and tastes great but the long pink stems can be a little intimidating, so it’s easy to be put off cooking it. This is why I think making a syrup is a really easy way to get to grips with the old ‘barb and use it in something you’ll actually eat/drink (as lovely as those beautiful geometric rhubarb tarts are).
You can use this simple rhubarb syrup in this cocktail recipe or in others - it would taste ace topped up with ice, Prosecco, gin and soda water for a lovely little spritz, or shaken into a gin gimlet with lime.
You could even use it as a drizzle for cakes if you fancy a little rhubarb action in your sponge.
As per the new format (which a few of you have said you like, thank you) I’ll share how to make a cocktail for yourself, and then how to make this into a snack and drink party for friends. It’s also the perfect pre-amble to fresh n’ zesty tacos or spicy enchiladas.
Rhubarb Paloma
Makes 1
For the syrup (makes about 150ml)
300g rhubarb
75g caster sugar
75ml water
For the Paloma
ice
50ml tequila blanco
25ml pink grapefruit juice
12ml lime juice
25ml rhubarb syrup
pink grapefruit or plain soda water to top up
a pink grapefruit wedge and/or pink grapefruit ribbon to garnish
To make the syrup, roughly chop your rhubarb and add into a saucepan with the water and sugar. Place on a medium heat and bring up to a simmer, stirring occasionally. Simmer for 20 minutes, then set a sieve over a bowl and drain the rhubarb, pushing the fruit into the sieve with a spoon. Allow to cool.
Get your glass ready by rubbing the rim with the juiced lime half, then sprinkling some salt on a plate to dip the lime-covered rim into. Then, fill it with ice. To make the cocktail, add a handful of ice into a cocktail shaker, then add the tequila, pin grapefruit juice, lime juice and rhubarb syrup. Shake, then strain into the prepared glass. Stir, then garnish with the pink grapefruit wedge or rhubarb ribbon.
It’s a Paloma party!
How to make this cocktail into a drink and snack fiesta
Palomas for pals
In a standard-sized cocktail shaker you can make two of these at a time, but if you’re planning on making drinks for a few friends, the best way to go is a jug. To prepare ahead of time, shake up however many cocktails you need in your shaker, decanting into a jug. Don’t add ice to the jug until you want to serve, though, as it’ll dilute your cocktail if you add it beforehand. Fill all your glasses with ice and garnishes and you’re ready!
Cheat’s homemade Doritos
I know it’s probably easier to crack open a pack of actual Doritos, but if you fancy being fancy or just need to use up a pack of tortilla wraps, then this one’s for you. Preheat your oven to 200 degrees. Cut your tortilla wraps into eights using scissors. In a small bowl, mix a few tablespoons of vegetable oil with salt, pepper and smoked paprika (and any other spices you like). Lay your tortilla triangles on a piece of baking paper on a large baking tray and use a pastry brush to brush them with oil. Bake for a few minutes on each side until crispy, then serve.
Super garlicky soured cream dip
What’s a snack party without dip? All you need to do is tip some soured cream into a bowl, grate in two cloves of garlic and finely chop a mix of soft herbs like parsley, chives and dill. Season with salt and loads of black pepper.
Green chilli and cucumber salsa
Slice one whole cucumber in half lengthways and scoop out the seeds. Finely chop and add to a bowl with a finely chopped green chilli, three finely sliced spring onions, some roughly chopped coriander and the juice of one lime. Add plenty of salt, a drizzle of olive oil and dunk away.