Rhubarb Caipirijito


Rhubarb Caipirijito | www.acozykitchen.com

The name of this cocktail is just an indicator that there are times in the kitchen when I don’t know what I exactly want and am usually like, why can’t I add mint to this. I’d only make sense! This is a hodgepodge of two kinds of cocktails: a mojito and a caipirinha. So…that makes it a caipirijito. If I’ve confused you, please ignore me and make this cocktail with rum and you can call it a rhubarb mojito.

Sometimes I overly complicate things and annoy myself.

What is the difference between cachaca and rum anyway? There is a difference, even though it might not seem that way at first glance.

Rhubarb Caipirijito | www.acozykitchen.com

Rum is made using processed cane; hence the reason why rum usually has notes of molasses.

Cacacha is much cleaner in flavor because it’s made with unprocessed cane juice. So, I think when you’re pairing it with something like, say, rhubarb, the cleaner flavor is the way to go.

There are a ton of cacachas out there you can use; I picked a super standard one called Pitu. It’s great for mixing cocktails a.k.a. caipirhinias. Is it fancy? No, it won’t impress anyone and it’s definitely not made to sip, but it’ll do the trick when making mixed drinks. And it’s not expensive at all.

Rhubarb Caipirijito | www.acozykitchen.com

I know it’s only Thursday but it’s been a long week already, so I say let’s make a drank already.

Rhubarb Caipirijito | www.acozykitchen.com

Rhubarb Caipirijito | www.acozykitchen.com

Rhubarb Caipirijito

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Prep Time: 10 minutes
Total Time: 10 minutes


  • 2 stalks rhubarb, cut into 1-inch pieces
  • 1 cup water
  • 1/2 cup pure cane sugar
  • Pinch of salt
  • Handful of fresh mint
  • 3 limes, cut into wedges
  • Cachaca, or you can always use white rum and it'll be a mojito
  • Sparkling water


  • In a medium saucepan, set over medium heat, add the rhubarb pieces, water, sugar and pinch of salt. Simmer for 5 minutes, or until the rhubarb has softened. Using the back of a wooden spoon, crush the rhubarb, being careful because it might splatter! Simmer for an additional minute or so; the mixture should be a pale to bright pink. Pour the syrup through a sieve into a small bowl or glass with a spout.
  • To make the cocktails: add a 3-4 sprigs of mint per glass, along with the a wedge or two of lime. Pour a splash of the rhubarb syrup into each glass. Muddle the lime wedge and mint until crushed and fragrant. Add 2 ounces of cachaca and an additional 2 to 3 ounces of rhubarb syrup to each glass. Top with a splash of sparkling water and stir.
Serving: 4g
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Leave a Reply

  • Reply Chrissy June 7, 2014 at 4:42 am

    This looks like THE BEST since those are my two fave cocktails. Can’t wait to try it!

  • Reply Laura (Tutti Dolci) May 31, 2014 at 3:30 pm

    So gorgeous, love that pretty color!

  • Reply Kate May 31, 2014 at 5:01 am

    I prefer to drink my rhubarb and this is the way to go! Looks lovely!

  • Reply Samina | The Cupcake Confession May 30, 2014 at 11:30 am

    This is sheer genius! Loving the flavors… perfect summer poison! <3

  • Reply Cindy May 29, 2014 at 4:11 pm

    I’m a one or two cocktail kinda girl, but now that I can’t have any…I literally dream about drinks. This one is definitely going into the cocktail dream bank.

  • Reply Laura (Blogging Over Thyme) May 29, 2014 at 3:10 pm

    Beautiful!!! I need to make a drink with rhubarb before it disappears until next year!

  • Reply Mary Frances May 29, 2014 at 1:11 pm

    These look incredible! An excellent use for rhubarb, in my opinion.

  • Reply Matt Robinson May 29, 2014 at 10:15 am

    It’s another hot one today in SoCal, and this would be the perfect drink to relax poolside. Love it!

  • Reply Aimee @ Simple Bites May 29, 2014 at 9:58 am

    Is it Friday yet? Gorgeous drinks. Can’t wait to try it with my own ‘barb. xo

  • Reply Allyn May 29, 2014 at 4:38 am

    I need to go buy some cachaca, stat. Tis the season. Love mixing it with rhubarb though. What a great and so pretty idea!