Garden-fresh rhubarb simmered into a syrup adds a splash of springtime to this gin cooler.
1 ½ oz. gin
½ oz. fresh lemon juice
½ oz. fresh lime juice
1 oz. rhubarb syrup
Club soda
Tools: shaker, strainer
Glass: Collins
Garnish: lime wedge
Combine all ingredients, except club soda, and shake with ice. Strain into an ice-filled glass, top with soda and garnish.
For the rhubarb syrup: In a medium saucepan, combine 6 stalks of fresh rhubarb (cut into 1-inch pieces) with 2 cups granulated sugar and 2 cups of water. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Remove from heat, cool to room temperature and strain into a clean glass bottle. Keep refrigerated for up to 2 weeks.
Adapted with permission from Hip Sips: Modern Cocktails to Raise Your Spirits by Lucy Brennan
