Strawberry Rhubarb Julep
Tools and GlassWare
Copper Julep Cup Fancy Pre-chilled
Wooden or Silicone cooking spoon
Medium to large saucepan
2 1/2oz Woodford Reserve Wheated Bourbon
1/2oz Strawberry Rhubarb Syrup (Ingredients to make listed below)
1 cup Fresh Rhubarb
1 cup Fresh Strawberries
1 1/2 cup Cane Sugar
1 cup Water
Steps to Make
Make the Strawberry-Rhubarb syrup as follows:
Chop Rhubarb into 1/4 inch pieces and place into saucepan. Add sugar and water.
Cut off the green tops from the strawberries cut into halves (or quarters if large). Bring all to a boil.
Stir well and once boiling turn mix down to simmer. Continue to stir until the color from the skin has released from the rhubarb and the sauce has thicken to a syrup.
Let cool fully and strain out the solids and store in an airtight container for up to a month in the refrigerator.
Solids can be kept for fruit spread on toast or over ice cream if you wish.
To Make the Cocktail:
Add syrup to the bottom of your pre-chilled cup and add crushed ice.
Pour bourbon on top and stir briskly until the cup frosts over. Add more ice to from a mound on top.
Add a straw and garnish with a rhubarb peel and a strawberry.