Meson G • Los Angeles
Owner Tim Goodell came up with the idea for this recipe in an effort to use up his chef's leftover rhubarb syrup. He occasionally serves the drink with lemon-flavored rum in place of vodka.
Plus: Ultimate Cocktail Guide
1/2 lime, cut into pieces, plus 2 lime wedges
10 mint leaves
2 ounces vodka
1 ounce raspberry vodka
1 ounce Cointreau or other triple sec
1 ounce Rhubarb Syrup
1 long, thin slice of rhubarb stalk
How to Make It
In a cocktail shaker, muddle the lime pieces and mint. Add ice, the vodkas, Cointreau and Rhubarb Syrup and shake well. Strain into an ice-filled rocks glass; garnish with the lime wedges and rhubarb.
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