Get refreshed with this icy-cold rhubarb, sherry and gin cocktail.
- 1 1/2 oz Gin
- 1 oz Manzanilla sherry
- 3/4 oz Rhubarb syrup*
- 1/2 oz Fresh lemon juice
- Garnish: Mint sprig
Add all ingredients into a shaker with ice and shake.
Strain into a rocks glass over crushed ice.
Garnish with a mint sprig.
*Rhubarb syrup: Add 4 cups roughly chopped rhubarb, 8 cups sugar and 2 qt (64 oz) water into a saucepan and cook over low heat, stirring until sugar dissolves. Cook for 5 minutes more, turn off heat and let cool completely. Strain and store in refrigerator up to a month.