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Author Notes: 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
Makes 2 small/ 1 regular cocktail
- 4 cups chopped rhubarb
- 1 cup sugar
- 1 cup water
- 1/4 teaspoon vanilla extract (optional)
- 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.
- 1 ounce rhubarb syrup
- 2 ounces vodka
- 1/2 teaspoon fresh lemon juice
- 1-2 dashes Fee Brothers Old Fashion Aromatic Bitters
- ~4 ounces Dry Sparkling Fuji Apple soda
- lemon zest, thinly sliced, to garnish
- 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.