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
Dry Sparkling Fuji Apple soda
lemon zest, thinly sliced, to garnish
In This Recipe
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.