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
- Bring 1 cup water and 2 tablespoons sugar to simmer in small saucepan over medium heat, stirring often.
- Remove from heat; add 1/2 cup rosemary leaves.
- Let steep 5 minutes & strain, pressing on rosemary; discard rosemary.
- Let syrup cool 1 hour.
- Place rhubarb, 1 tablespoon 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 to release as much liquid as possible through sieve; discard pulp.
- Cover and chill rosemary syrup and rhubarb juice separately at least 4 hours and up to 2 days.
- Mix rosemary syrup, rhubarb juice, remaining 5 tablespoons lemon juice, and rum in pitcher.
- Fill 8 highball glasses with ice.
- Add rhubarb-Daiquiri mixture.
- 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)