Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Rhubarb Float

Cocktails & Beverages from Issue 1 – Summer 2012 – Float

The float has been a hit since its invention in the late 1800s, beloved for its combination of two longstanding childhood favorites: sodapop and ice cream. In our more classic riff, root beer is replaced by Root (an aromatic liqueur available at most specialty liquor stores), and in our seasonal version, rhubarb takes center stage.

serves makes about 3 cups of syrup enough for at least a dozen floats (pictured right)

  • 2 lb rhubarb, chopped (about 8 cups)
  • 1 cup sugar
  • 1 cup water
  • sparkling water
  • vanilla ice cream for scooping

  • 1

    Stir together rhubarb and sugar in a saucepan and let it sit 30 minutes. Add water and bring to a simmer, stirring to dissolve sugar. Cook at a gentle simmer for 15 minutes. Cool then strain through a fine mesh sieve and chill. (Rhubarb mush can be saved to eat with yogurt or spread on toast.)

  • 2

    Serve about ¼ cup syrup in a tall glass topped with sparkling water and a generous scoop of ice cream.