Summer Cocktails – Rhubarbarella & Chocadoodledoo

Rhubarbarella

Drinks, Preserves | 20th June 2012 | By

Rhubarbarella

Cocktails are not something I know much about. There was a certain bar in Baker Street we used to frequent when I was a student, where a certain Aussie barman gave us half price cocktails when he was in a good mood. But sadly his moods took a turn for the worse when his overtures were rebuffed by one of our group. Other than that, I can probably count my cocktails on the fingers of one hand – maybe two if pressed. However, there is something rather alluring about them and I expect if I had an independent income I’d drink more of them. So when Urvashi of Botanical Baker challenged us to come up with some summer cocktails, I just couldn’t resist.

Chocadoodledoo

Although I’m not much of a drinker – honestly – I do make my own liqueurs: sloe gin, cassis, rhubarb schnapps and various other vodka infusions. I’ve had some cocoa nibs soaking in vodka now for over six months, so I figured it was time to test out my attempt at chocolate extract and concoct some chocolate cocktails. Having used three rose flowers to make some rose sugar, I was left with one glorious bloom. Sadly the weather  was not favourable, so I thought I’d harvest it before it got blown away. What better use than to make rose syrup which would be perfect for a summer cocktail.

This is what I did:

Rhubarbarella (Rhubarb & Rose Cocktail)
50ml rhubarb schnapps
50ml lemon balm tea
10ml chocolate extract
rose syrup*
squeeze of lemon juice
ice cubes

Ran a little lemon juice around the rim of a glass then dipped the glass into a saucer of rose sugar (caster sugar). Placed all the above ingredients in a well sealed jar and shook. Strained into the glass and added a sprig of lemon balm.

Chocadoodledoo (Chocolate & Mint Cocktail)
50ml Mint schnapps
10ml chocolate extract
50ml single cream
ice cubes

Placed the above ingredients into a glass and shook well. Strained into a glass and added a sprig of mint

Rhubarbarella was the star of the show. Rose and rhubarb had already proved themselves as a flavour pairing in the last lot of Nonnettes I made so I had high hopes. It was delicious, fruity, refreshing and with a definite kick – of chocolate as well as alcahol. The rose flavour added a layer of sophistication, or so it seemed after a few sips ……. The colour was alluring and I impressed myself with the sugared glass. I’d be happy to drink this all summer long, which by latest reckoning, ends tomorrow.

Although the chocolate came through quite powerfully, I wasn’t quite so taken with chocadoodledoo due to a slight bitterness from the mint schnapps. Next time I’ll add some sugar to counteract this. It was certainly bracing, the mint schnapps being noticeably stronger than the rhubarb. However, I’m not giving up on this one, there will be a next time.

Rose Syrup

* Rose Syrup The rose syrup was absolutely delicious and I can see many uses for it, not least added to sparkling water and used as a drink. I made it by adding 200g golden caster sugar to 200ml water and putting this on a low heat until fully dissolved. I added the petals of a deep red rose and left to not quite simmer for half an hour. I then strained the syrup into a bottle and left to cool.

As I have used mint and lemon balm in my cocktails, I am submitting this to Karen’s Herbs on Saturday. A challenge I keep meaning to join in, but somehow keep forgetting about.

Comments

  1. Leave a Reply

    Kath
    20th June 2012

    I am loving your alcoholic experiments and I do love the sound of that rose syrup. I think Rhubarbarella would be my favourite too. It sounds a little too drinkable. There could be trouble afterwards…

    • Leave a Reply

      Choclette
      21st June 2012

      Kath, it’s something it would be far too easy to get into, so I’m not sure how much more experimenting I should do :-S Rose syrup is a revelation – so easy and so delicious.

  2. Leave a Reply

    Juliet
    20th June 2012

    I have some Rose Syrup in need of using! Excellent idea, and I adore your names!

  3. Leave a Reply

    Phil in the Kitchen
    20th June 2012

    I love the sound of these, especially the rhubarb and rose. Like you, I make my own liqueurs but I’ve got to stop – I’m getting a liqueur backlog. Maybe I should start thinking about making some cocktails.

    • Leave a Reply

      Choclette
      21st June 2012

      I’m with you on the liqueur backlog Phil, I love making them but hardly ever use them. A summer of sipping cocktails it is!!!

  4. Leave a Reply

    Johanna GGG
    20th June 2012

    I remember the days when I drank cocktails – I quite enjoyed them when I was a student until I realised my budget wasn’t coping with them and learnt to drink beer that was often free.I’m not one for creamy cocktails so I think I would much prefer the rhubarb one – I think a career in naming cocktails would be great fun – love your name

    • Leave a Reply

      Choclette
      21st June 2012

      That made me giggle Johanna – free beer sounds much more studenty! I’ll get CT onto his new career of naming cocktails as he is the genius behind one of the names anyway. I did manage to crank up the old brain cells and name one of them.

    • Leave a Reply

      Choclette
      21st June 2012

      Hehe, I can see you and the Viking sipping cocktails in that lovely garden of yours.

  5. Leave a Reply

    laura@howtocookgoodfood
    20th June 2012

    I will have the Rhubarbarella pleas. Just in the mood after a lovely day in the garden with 2 sick children lying indoors! I don’t know if I trust myself to make my own liqueurs. I would drink them way to often. But, they would make top presents though for very little money.
    I can’t believe how easy rose syrup is to make and it is the most wonderful colour too!

    • Leave a Reply

      Choclette
      21st June 2012

      One coming your way Laura. Rose syrup is my new found wonder. Hope your kids make a swift recovery and don’t pass anything on to you.

  6. Leave a Reply

    Janice
    20th June 2012

    Wow, love these. Do you have recipe for your rhubarb schnapps you could share?

    • Leave a Reply

      Choclette
      21st June 2012

      Janice, I’m a bit rough and ready with my liqueurs. For the rhubarb I fill up a large jar with chopped rhubarb, add sugar to taste (depends how sweet you like your liqueurs – probably about 1/4 to 1/6th sugar) then fill with vodka.

    • Leave a Reply

      Choclette
      22nd June 2012

      Forgot to say, leave for as long as you can – at least six months, but a year is better. Then strain, bottle and enjoy.

  7. Leave a Reply

    Baking Addict
    20th June 2012

    These look delicious! I want that rose syrup!! Love how creative you’ve been with these 2 cocktails. I’m sure you won’t be lacking of taste testers :)

    • Leave a Reply

      Choclette
      21st June 2012

      Thanks Ros, the rose syrup is my new found love and the cocktails may be making a regular appearance 😉

  8. Leave a Reply

    A Trifle Rushed
    21st June 2012

    Wow! what a super group of cocktails, I tend to stick to old favourites, but I think it’s a great idea to use some of your own liqueurs, well done. And the rose syrup looks divine.

    • Leave a Reply

      Choclette
      21st June 2012

      Thanks Jude. I’m now wondering what your favourite cocktails are? And the rose syrup is divine 😉

  9. Leave a Reply

    Chris
    21st June 2012

    What a shame, I don’t have the ingredients ready now. Would have loved a Chocadoodledoo!

  10. Leave a Reply

    celia
    21st June 2012

    Choc, these are wonderful! I tried making chocolate extract, but it didn’t work very well – I shall try again! Do you have a recipe for your rhubarb schnapps, please? Thanks..

    • Leave a Reply

      Choclette
      22nd June 2012

      This was the first time I’ve used the extract – it’s not a very strong chocolate flavour, but it’s definitely there and smells wonderfully chocolatey. If you see my reply to Janice further up, I have given the recipe there.

  11. Leave a Reply

    Lizzy
    21st June 2012

    Both your cocktails sound marvelous! If I had some rhubarb schnapps around, I’d definitely try your Rubarbarella :)

    • Leave a Reply

      Choclette
      22nd June 2012

      Thanks Lizzy – I know rhubarb schnapps isn’t something everyone has lying around, but I’m trying to change that 😉

  12. Leave a Reply

    Chris
    22nd June 2012

    It’s always a pleasure reading your blog.
    I nominated you for the Versatile Blogger Award.

  13. Leave a Reply

    Karen S Booth
    24th June 2012

    FABULOUS to see some summertime sippers on your blog, and even better to see some LOVELY herbs being used too….I love the idea of both of them, but must admit to being more partial to the Rhubarbarella…..sounds like my cup of tea, or should I say my happy hour drinky poo! Karen
    Thank for entering Herbs on Saturday

    • Leave a Reply

      Choclette
      26th June 2012

      Just love herbs Karen, but I don’t get a chance to enter your Herbs on Saturday very often. This was an idea opportunity I could not pass by and all helped along with a sip or two of a drinky poo 😉

  14. Leave a Reply

    Homeandfood
    27th June 2012

    Ah, crikey. Those cocktails are literally making my mouth water!

    Really inventive unusual cocktails, thank you so much for sharing them!

    • Leave a Reply

      Choclette
      27th June 2012

      Ahh thank you, Rhubarbarella was the star of the show, but I think with a little work Chocadoodledoo could be up there too 😉

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