In a tumbler muddle together 8-10 fresh mint leaves with 2 tbs rhubarb syrup*. Fill the glass with crushed ice and then pour on 50ml bourbon (such as Maker’s Mark). Stir till the ice becomes frosted. Taste, and if a tad too strong top with additional syrup. Garnish with a mint leaf.
This drink is lovely accompanied by mini macaroons (especially when a friend has sent them in the post as a surprise gift!).
* To make the syrup place 1 cup of sugar with 150g chopped rhubarb in a pot and bring to a boil, then simmer till the syrup thickens and turns pink – around 20 minutes, strain through a fine mesh into a jar and chill at room temperature before storing in the fridge. The remaining rhubarb pieces make a delicious dessert.
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