Velvet Rhubarb

A luxuriously textured cocktail that celebrates spring's rhubarb harvest through a silky marriage with premium aged rum and vanilla. The velvety mouthfeel created by egg white provides a tactile indulgence that satisfies Taurus's love for sensory pleasure, while bright lime ensures perfect balance. This cocktail transforms the humble rhubarb into a sophisticated experience.

Ingredients

  • 2 oz aged rum

  • 1 oz rhubarb-vanilla syrup

  • ½ oz fresh lime juice

  • 1 fresh egg white (or 1 oz aquafaba for vegan option)

  • Freshly grated nutmeg for garnish

  • Dried rhubarb ribbon for garnish (optional)

Rhubarb-Vanilla Syrup:

  • 2 cups chopped fresh rhubarb

  • 1½ cups granulated sugar

  • 1 cup water

  • 1 vanilla bean, split and scraped

Instructions

  1. Prepare rhubarb-vanilla syrup: Combine rhubarb, sugar, water, and vanilla bean (pod and seeds) in a saucepan. Bring to a simmer and cook for 15 minutes until rhubarb breaks down. Remove from heat and let steep for 30 minutes. Strain through a fine-mesh strainer, pressing on solids to extract all liquid. Bottle and refrigerate.

  2. In a cocktail shaker, combine aged rum, rhubarb-vanilla syrup, fresh lime juice, and egg white.

  3. Dry shake (without ice) vigorously for 30 seconds to emulsify egg white.

  4. Add ice and shake again for 15 seconds until well-chilled.

  5. Double strain into a chilled coupe glass.

  6. Garnish with freshly grated nutmeg and a dried rhubarb ribbon if using.

Notes

  • Rhubarb-vanilla syrup will keep refrigerated for up to 2 weeks

  • For a less sweet version, reduce syrup to ¾ oz

  • The egg white is essential for the velvety texture but can be replaced with aquafaba

  • Best served in a chilled coupe glass

  • Reserve some syrup-soaked rhubarb to create dried garnishes

  • Pairs well with: Dark chocolate truffles, shortbread cookies, or as a dessert companion

Taurus, RumEugene WilsonRhubarb, lime, Egg-White, Nutmeg, Vanilla