Recipe Created By: Kate Bolt, Living Lark

• 750 mL Coppercraft Rum
• 16 oz rhubarb syrup (recipe below)
• 8 oz soda water
• 6 oz lime juice
• 1 c loosely packed mint leaves
• Mint sprig, garnish

Rhubarb Syrup

• 5 cups chopped rhubarb
• Zest from 2 limes
• 1.5 cups sugar

Rhubarb Syrup Instructions

Combine rhubarb, sugar, and water in a saucepan. Zest the limes over the saucepan, so that you don’t leave out any of the lime oil while zesting. Bring this mixture to a boil, then turn heat down to a simmer, stirring occasionally for 30 minutes until the syrup is thicker. Strain syrup through a fine mesh sieve into a large glass measuring cup.

Ladle a cup or two of pulp into a sieve and with a wooden spoon and press on pulp until all the liquid is gone. Start the process again, emptying pulp into another container so the liquid can get through the mesh. There will be approximately 3 cups of rhubarb syrup and 1.5 cups of rhubarb pulp that can be frozen and used for other purposes.

Rhubarb Midfield Mojito Instructions

Combine rhubarb syrup and Coppercraft Rum in a pitcher or dispenser, cover, and shake gently to combine. Right before serving, add mint leaves, soda water and lime juice. Pour over a glass with fresh ice and garnish with a mint sprig.