Two of springtime's most delicious ingredients combine in this tart and refreshing tipple.
- 1 1/2 ounces gin or vodka
- 1/2 ounce Aperol
- 3/4 ounce lemon juice, freshly squeezed
- 1/2 ounce strawberry juice
- 3/4 ounce rhubarb syrup*
- Club soda, chilled, to top
- Garnish: pickled rhubarb stalk**
- Garnish: lemon wheel
Add all ingredients except the club soda into a shaker with ice and shake.
Strain into a highball glass over fresh ice.
Top with club soda.
Garnish with a pickled rhubarb stalk and a lemon wheel.
*Rhubarb syrup: Add 2 quarts water, 8 cups sugar and 4 cups roughly chopped rhubarb into a saucepan and cook over low heat, stirring until sugar dissolves. Cook for 5 minutes more, turn off heat and let cool. Strain out solids. Will keep, tightly covered and refrigerated, for up to 1 month.
**Pickled rhubarb stalk: Toast 2 tablespoons coriander and 3 tablespoons pink peppercorns for 1-2 minutes in a saucepan over medium heat. Add 4 cups sugar and 1 quart raspberry vinegar, stirring until sugar dissolves. Chill mixture in refrigerator until cold and pour over 4 cups rhubarb, trimmed and chopped into 3-inch lengths. Refrigerate for at least a few hours before using.