I’ve written before about how much I love Ron Zacapa 23 yr old. It was no small amount of delight that I welcomed a courier bearing a bottle to my door. The rum is made from the first pressing of sugar cane to produce a wonderfully smooth rum in the agricole style. It is aged using a Solera system, similar to that employed by Bacardi and then a mix of rums from 6 to 23 years old are blended by a magical woman to create this wonderful drink.
On my trip to the market, I noticed both the fresh rhubarb on the shelf and the latest shipment of blood oranges from the hills. the elements of a perfect cocktail. I know that their are people out there who would say that it’s a waste to use such a great product in a mixed drink, but much of drinking is subjective and sitting here, drink in hand, I think its ok.
Rhubarb Rum.
50 mls Ron Zacapa Centenario 23 yr old, 40 mls freshly squeezed blood orange juice, 15 mls rhubarb syrup. Shake over ice until very cold, strain into an iced old fashioned glass. Garnish with a cinnamon stick.
I’m about to make another.
Rhubarb Syrup
Add 500 grams of sugar to 500 mls of hot water. Chop four stems of rhubarb into thin slices and add to the mixture. Heat the mixture and crush the rhubarb as it gets soft. Strain the mixture into a 750ml bottle. The pink liquid should keep in a fridge for a few weeks at least. Invite some friends round to polish it off before it turns.
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Asked for a Cosmo on Saturday night and had no cranberries nor any desire to reprise SJP, this is what I came up with instead.
Everyday Drinking 