Cosmo
- 3/4 cup vodka
- 1 cup Rosy Rhubarb Syrup (recipe follows)
- 1/4 cup freshly squeezed lime juice
- 1 tsp orange extract
- 1 thin slices of lime twists, for garnish
Combine the vodka, syrup, lime juice, and orange extract in a medium pitcher or cocktail shaker. Add ice and stir well. Strain or pour into 4 vintage jelly glasses. Garnish each drink with a lime twist.
Rosy Rhubarb Syrup
- 4 cup chopped fresh or thawed frozen rhubarb
- 1 cup water
- 2 cup sugar
- 2 juice of two lemons
To make Rosy Rhubarb Syrup: Place the rhubarb and 1 cup water in a saucepan over medium-high heat and bring to a boil. Lower the heat to medium-low, cover, and cook the rhubarb until tender and pulpy, about 10 minutes.
Strain out the rhubarb pulp, reserving the juice. Measure the juice and add enough water to equal 2 cups. Return the liquid to the saucepan over medium-high heat and stir in the sugar. Bring to a boil and cook until the sugar dissolves, about 8 minutes. Remove from the heat, stir in the lemon juice, and let cool. Strain again, then pour into clean glass jars with lids or bottles. Refrigerate for up to 1 month.
Recipe from Heartland by Judith Fertig/Andrews McMeel Publishing, 2011
