Double R Daiquiri

• 2 14 cups water, divided
• 2 tablespoons sugar
• 12 cup sugar
• 12 cup fresh rosemary leaf
• 3 cups fresh rhubarb (1/4-inch cubes)
• 6 tablespoons fresh lemon juice, divided (very fresh lemons)
• 1 12 cups white rum
• ice cube
• 8 fresh rosemary sprigs
• 8 lemon peel, twists

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)