Rhubarb-Hibiscus Mojitos for Cinco de Mayo
A day with two different drinking holidays occurring simultaneously is a good day. Especially when you’ve had the week I’ve had (which involved multiple nights working past 9, as well as multiple nights with cereal for dinner. Not ideal.) Personally, my preference falls towards the tequila-drenched holiday rather than the more upstanding mint julep-y one, but if you’re celebrating both, more power to you. Although I’d recommend starting with the mint juleps before moving on to the tastebud killing tequila shots.
- 3 c. sliced rhubarb
- 3/4 c. sugar
- 1/2 c. water
- 3 hibiscus tea bags
- 2 limes
- 12 sprigs mint
- 2 TBS sugar
- ice cubes
- 4-8 oz. white tequila, depending on how strong you like your drinks!
- Place rhubarb, 3/4 c. sugar, and 1/2 c. water in a large saucepan and bring to a boil. Lower heat, and simmer for 15 minutes, until rhubarb is pulpy. Strain the mixture through a sieve and reserve the juice. Keep the rhubarb mash for another use.
- Bring a teapot of water to a boil. Pour the boiling water over 3 hibiscus tea bags to fill 1 mug (you want very strong tea). Set aside and let steep.
- In each of 4 medium glasses, muddle 1/2 TBS sugar, 4 lime slices (1/2 lime) and 3 sprigs of mint. Place 3 ice cubes in each glass, then spoon 4 TBS rhubarb syrup, 4 TBS hibiscus water, and 1-2 oz. tequila over the ice. Stir together and enjoy!