Hole in the Fence

Matt Piacentini, The Up & Up | New York City

The mojito heads to tiki-town in this rhubarb-spiked mint-and-rum refresher from Matt Piacentini of NYC’s The Up & Up, created for the spring edition of our House Cocktail Hack column.


Serving: 1

  • 2 ounces white rum
  • 3/4 ounce rhubarb syrup (see Editor's Note)
  • 3/4 ounce lime juice
  • 2 dashes Angostura bitters
  • 4 - 5 leaves fresh mint

Garnish: lime wheel

  1. Add all ingredients, including the mint to a shaker, and shake vigorously until chilled.
  2. Strain over ice into a highball glass, allowing some of the mint bits into the glass.
  3. Garnish with a lime wheel.
Editor's Note

To make rhubarb syrup, combine 4 cups chopped rhubarb, 1 cup sugar and 1 cup water to a saucepan and bring to a boil. Simmer 10 minutes, until syrup is a deep pink. Let cool, then strain out rhubarb solids. Will last about two weeks in the fridge.