Double R Daiquiri

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

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

Taken from www.food.com/recipe/double-r-daiquiri-359579 (may not work)

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