The Rizzo From Billy Sunday

Rhubarb syrup, fresh citrus and sparkling wine make this Negroni-inspired cocktail perfect for spring and summer.

1 oz. London Dry gin
1 oz. Carpano Bianco vermouth
½ oz. Campari
1 oz. rhubarb syrup
½ oz. fresh lemon juice
½ oz. fresh grapefruit juice
Sparkling wine, to top
Tools: shaker, strainer
Glass: cocktail or bottle

Shake all the ingredients (except sparkling wine) together with ice in a shaker. Strain into a cocktail glass or bottle and top with sparkling wine.

Rhubarb Syrup: Combine 3 oz. of fresh rhubarb juice with 1½ oz. of white sugar in a pot. Heat slightly until sugar is dissolved. Cool before use, and store in the refrigerator.

Stephanie Andrews, Billy Sunday, Chicago

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