Looking to beat the heat? This refreshing Rhubarb Daiquiri will quench your thirst and please your palate. Prepare some for your next alfresco celebration! Like what you see? We’ve got plenty more where that came from in our ‘Summer Sips’ feature in Issue 9 of HOORAY! Grab a copy online here, or find your nearest stockist here.
15 minutes + cooling time
WHAT YOU’LL NEED
½ cup tequila | ½ cup fresh lime juice | 10 fresh basil leaves | 1 cup rhubarb compote* | 1½ cups ice *Rhubarb compote (makes one cup): 2 cups raw, chopped rhubarb | ¼ cup water | ¼ cup sugar
WHAT TO DO
- To make the rhubarb compote, combine water, caster sugar and rhubarb in a saucepan on medium to low heat.
- Cook for approximately 10 minutes, or until rhubarb is soft. Allow to cool.
- In a blender add tequila, lime juice, basil, rhubarb compote and ice. Blend until thick.
Serve in a sugar-rimmed cocktail glass.
Photography Luisa Brimble | Styling Stefanie Ingram | Cocktails + Recipes Jacob Leung