Use this syrup when making the Rhuby Daiquiri. Plus: Ultimate Cocktail Guide
How to Make It
Step
In a medium saucepan, bring the rhubarb, water and sugar to a boil. Cover and simmer over low heat until the rhubarb breaks down, about 25 minutes. Remove from the heat. Stir in the ginger and Chinese five-spice powder and let cool. Strain into an airtight container, pressing on the solids. Refrigerate for up to 1 week.
You May Like
Aggregate Rating value: 0
Review Count: 0
Worst Rating: 0
Best Rating: 5
