Double R Daiquiri

Directions

1. 1
   Bring 1 cup water and 2 tablespoons sugar to simmer in small saucepan over medium heat, stirring often.
2. 2
   Remove from heat; add 1/2 cup rosemary leaves.
3. 3
   Let steep 5 minutes & strain, pressing on rosemary; discard rosemary.
4. 4
   Let syrup cool 1 hour.
5. 5
   Place rhubarb, 1 tablespoon lemon juice, 1 1/4 cups water, and 1/2 cup sugar in blender.
6. 6
   Process until coarse puree forms.
7. 7
   Strain through fine-mesh sieve into medium bowl.
8. 8
   Using hands, squeeze rhubarb pulp to release as much liquid as possible through sieve; discard pulp.
9. 9
   Cover and chill rosemary syrup and rhubarb juice separately at least 4 hours and up to 2 days.
10. 10
    Mix rosemary syrup, rhubarb juice, remaining 5 tablespoons lemon juice, and rum in pitcher.
11. 11
    Fill 8 highball glasses with ice.
12. 12
    Add rhubarb-Daiquiri mixture.
13. 13
    Garnish with rosemary sprigs and lemon twists.