She Deserves a Drink: The Momosa
A mother’s sacrifice isn’t just giving birth—it’s going 9 months without cocktails! With that in mind, we wanted to create a special drink for you to share with Mom! Our sous-vide pretty-in-pink Rhubarb Momosa is easy to make, works well for a group, and will complement your Mother's Day brunch menu perfectly! Speaking of which, this drink would pair flawlessly with our Eggs Benedict recipe (or look to our tips for preparing the Perfect Sous-Vide Egg).
This cocktail is a sweet, blush-colored springtime twist on a classic mimosa. By including rhubarb extract, you add an unmistakably pure spring flavor, as well as a punch of tartness to balance out the sweet elderflower taste of St. Germain liqueur.
To make the rhubarb extract
½ lb fresh rhubarb, sliced
½ C water
½ tsp grapeseed oil
Combine all ingredients in a sous-vide pouch and seal. Submerge in a water bath set at 83°C (181.4°F) for 12 hours. Strain the liquid and reserve chilled; discard solids.
To prepare the rhubarb infusion & cocktail
1 lb fresh rhubarb, sliced
1 C St. Germain liqueur
2 oz fresh lemon juice
1 bottle Brut Champagne, or dry sparkling wine
Combine rhubarb and St. Germain liqueur in a sous-vide pouch and seal. Submerge in a water bath set at 83°C (181.4°F) for 30 minutes to make a bright pink infusion. Strain the liquid and chill; reserve cooked rhubarb for other uses.*
For each cocktail, pour 2 oz of the St. Germain infusion, 1 oz of the rhubarb extract, and ½ oz lemon juice into a Champagne glass. Top with Champagne or sparkling wine.
*The rhubarb contents from the infusion, once drained, can be used as a topping for ice cream or yogurt—perhaps on your Mother’s Day brunch or dinner menu?