Rhubarb-Hibiscus Mojitos

The inspiration for these came from Antojitos, which has a watermelon-tequila mojito recipe as well as a hibiscus margarita recipe, but in the end I decided I wanted to get a little bit more creative with this and the resulting drink is all my own. I thought that the strongly floral, bright pink hibiscus water would be a nice complement to the sweet-tart rhubarb syrup and tequila, both visually and flavor-wise. These mojitos are pretty, interesting, not too sweet, and super yummy. A success.

• 3 c. sliced rhubarb
• 3/4 c. sugar
• 1/2 c. water
• 3 hibiscus tea bags
• 2 limes
• 12 sprigs mint
• 2 TBS sugar
• ice cubes
• 4-8 oz. white tequila, depending on how strong you like your drinks!

1. Place rhubarb, 3/4 c. sugar, and 1/2 c. water in a large saucepan and bring to a boil.  Lower heat, and simmer for 15 minutes, until rhubarb is pulpy.  Strain the mixture through a sieve and reserve the juice.  Keep the rhubarb mash for another use.
2. Bring a teapot of water to a boil.  Pour the boiling water over 3 hibiscus tea bags to fill 1 mug (you want very strong tea).  Set aside and let steep.
3. In each of 4 medium glasses, muddle 1/2 TBS sugar, 4 lime slices (1/2 lime) and 3 sprigs of mint.  Place 3 ice cubes in each glass, then spoon 4 TBS rhubarb syrup, 4 TBS hibiscus water, and 1-2 oz. tequila over the ice.  Stir together and enjoy!