Fruit syrups can radically expand your cocktail repertoire and they're dead simple to make. Inspired by rhubarb apple pie, I added a smidge of vanilla extract to the syrup and used a bitters that leans heavily toward cinnamon. —dailywaffle
2 small/ 1 regular cocktail
vanilla extract (optional)
fresh lemon juice
dashes Fee Brothers Old Fashion Aromatic Bitters
To make the rhubarb syrup, combine rhubarb, sugar and water in a large saucepan. Bring to a boil and then reduce heat to a simmer and cook until rhubarb breaks down, about 10 minutes. Take the syrup off the heat and stir in the vanilla, if using.
Strain the syrup through a fine mesh strainer and press the rhubarb pulp with the back of a spoon. Let cool and then store in a glass jar in the refrigerator.
To make the cocktail, fill a shaker half full of ice.
Add rhubarb syrup, vodka, lemon juice and bitters. Shake vigorously for 15-20 seconds.
Pour into a small champagne glass (not a flute). Top each cocktail with Dry Sparkling Fuji Apple. Garnish with lemon zest.