Strawberry-Rhubarb Pie Martini

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

By Betty Crocker Kitchens

March 6, 2013

Rhubarb Syrup

cups chopped fresh or frozen rhubarb

cup sugar

cup water

1/4

cup sugar

Small lemon wedge

Ice cubes or crushed ice

1/3

cup strawberry-flavored vodka

tablespoons rhubarb syrup

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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.

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.