In the spring rosemary was our ingredient of this season, this summer it’s mint. Today we’re kicking things off with a drink that is perfect for the spring to summer transition.

Let’s just get this out of the way. I love (lovity love love) mojitos, but I’m a purest and only ever order or make the traditional mojito. I envisioned kicking off our summer of mint with a basic mojito, but then I saw some fresh rhubarb at the farmer’s market. Knowing that rhubarb season ends soon,  what could we do but start the season with a deliciously pink Rhubarb Mojito?

Rhubarb Syrup

makes 1 pint

• 1 cup sugar
• 1 cup water
• 6 ounces of rhubarb finely chopped
• 1/2 vanilla bean, cut open with beans scraped out

Place all ingredients, include the vanilla bean and seeds in a sauce pot. Bring to a boil, stirring the mixture a few times until the sugar dissolves. Reduce the temperature, and allow the mixture to simmer for approximately 5 minutes. Take the pot off the heat and let cool completely. If you don’t want rhubarb bits in your drinks, strain the syrup at this time. I didn’t strain mine and enjoyed the rhubarb in my drink, but it does settle to the bottom of the glass, which some people may find unappealing (I don’t know those people, but you might?).

Rhubarb Mojito

makes 1 drink

• 1.5 ounces white rum
• 2 Tbsp rhubarb syrup (you can add more or less to taste)
• 5 mint leaves, torn and slightly bruised
• juice from 1/4 of a lime
• seltzer water
• ice

Place all ingredients in a glass, stir, and enjoy!

Our whole fam is coming to the beach this weekend, so I foresee a few rounds of rhubarb mojitos on the porch while watching the sun set over the bay. That’s to be followed by a few strong cups of coffee the next morning as the sun rises over the marsh. The diurnal cycle of the beach at its finest!