Rhubarb has a very short season in early spring. If it grows in your yard, snatch it up and use it before it’s gone. If you see it in the grocery store, buy it! It can be cut up and frozen for later use. This cocktail features the tartness and ruby glow that rhubarb is so famous for. Use the syrup to flavor anything from cocktails, to iced tea, to fruit salad, to yogurt. A lovely springtime twist on an old classic cocktail, this drink will dazzle you and your guests. Pucker up!!
- 6 stalks rhubarb, cut into 1″ pieces
- 2 cups sugar
- 2 cups water
- 4 oz. vodka
- 4 oz. freshly squeezed lemon juice
- 4 oz. seltzer
In a medium sauce pot, combine rhubarb, sugar, and water and bring to a boil. Once boiling, reduce heat to low and simmer for 25 minutes until the rhubarb is falling apart and has infused the syrup. Strain through a fine mesh strainer and allow to cool. Store in airtight container in the refrigerator.
In a shaker glass filled with ice, combine vodka, 2 ounces of the rhubarb syrup, and lemon juice. Shake for 20 seconds and pour into glasses filled with ice. Top with seltzer and garnish with a lemon slice.