Double R Daiquiri

• 2-1/4 Cups water, divided
• 2 tbs + 1/2 cup sugar
• 1/2 cup fresh rosemary leaves
• 3 cups, 1/4 inch cubes fresh rhubarb
• 6 tbs fresh lemon juice, divided
• 1-1/2 cups white rum
• ice cubes
• 8 fresh rosemary sprigs, garnish
• 8 lemon peel twists, garnish

1. 1. Bring 1 cup water and 2 tbs sugar to simmer in small saucepan over medium heat, stirring often. Remove from heat and add 1/2 cup rosemary leaves; let steep for 5 minutes. Strain syrup into a non-reactive bowl, pressing on rosemary; discard rosemary. Let syrup cool 1 hour.
2. 2. Place rhubarb cubes, 1 tbs lemon juice, 1-1/4 cups water and 1/2 cup sugar in blender. Process until coarse puree forms. Strain through fine mesh sieve into medium bowl. Using hands, squeeze rhubarb pulp through sieve into a bowl to release as much liquid as possible; discard pulp. Cover and chill rosemary syrup and rhubarb juice separately at least 4 hours and up to 2 days.
3. 3. Mix rosemary syrup, rhubarb juice, remaining 5 tbs lemon juice and rum in a pitcher. Fill 8 highball glasses with ice. Add Rhubarb-Daiquiri mixture. Garnish with rosemary sprigs and lemon twists.

water, rosemary, fresh rhubarb, lemon juice, white rum, rosemary sprigs

Taken from www.epicurious.com/recipes/member/views/double-r-daiquiri-50051475 (may not work)