MENU

Strawberry-Rhubarb Pie Martini

strawberry-rhubarb pie martini Beverage
0 Ratings
0 Comments
Strawberry-Rhubarb Pie Martini
  • Prep 10 min
  • Total 1 hr 25 min
  • Servings 1

Pretty in pink and ready for sipping, these refreshing cocktails serve up rhubarb and strawberries in a sophisticated new way. MORE+ LESS-

Updated March 6, 2013

Ingredients

Rhubarb Syrup

3
cups chopped fresh or frozen rhubarb
1
cup sugar
1
cup water

Martini

1/4
cup sugar
Small lemon wedge
Ice cubes or crushed ice
1/3
cup strawberry-flavored vodka
2
tablespoons rhubarb syrup

Steps

Hide Images
  • 1
    In medium saucepan, stir together rhubarb, 1 cup sugar and the water. Heat to boiling; reduce heat. Simmer 15 minutes, stirring occasionally, until syrup turns bright pink.
  • 2
    Place strainer over medium bowl or large glass measuring cup; pour hot rhubarb mixture through strainer into bowl. Discard rhubarb pulp. Pour syrup into jar or container. Cover; refrigerate 1 hour or until cold.
  • 3
    Meanwhile, place 1/4 cup sugar on small plate or saucer. Rub rim of martini glass with lemon wedge. Dip rim of glass in sugar, slowly turning glass so only outer edge is covered; shake off any excess sugar. Place glass in freezer.
  • 4
    To make 1 cocktail: Fill cocktail shaker with ice. Pour vodka and rhubarb syrup over ice. Shake 5 to 6 seconds. Pour into chilled martini glass, straining out ice.

Expert Tips

  • Once the rhubarb syrup is made, it takes only a few minutes to make a couple of drinks. This recipe makes enough syrup for about 14 drinks. Store syrup in refrigerator until ready to use.
  • You can make 2 drinks at a time in an average-size cocktail shaker. Look for a large shaker, if you would like to make 4 drinks at a time.
  • If you have room in your freezer to place empty martini glasses, freezing them for at least 1 hour helps keep your drink icy cold.
  • Glasses can be dipped in sugar at least 4 hours in advance.

Nutrition Information

 No nutrition information available for this recipe

© 2020 ®/TM General Mills All Rights Reserved

Rate and Comment