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Makes
2 small/ 1 regular cocktail
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
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Ingredients
- Rhubarb Syrup
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4 cups
chopped rhubarb
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1 cup
sugar
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1 cup
water
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1/4 teaspoon
vanilla extract (optional)
- The Cocktail
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1 ounce
rhubarb syrup
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2 ounces
vodka
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1/2 teaspoon
fresh lemon juice
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1-2
dashes Fee Brothers Old Fashion Aromatic Bitters
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4 ounces
Dry Sparkling Fuji Apple soda
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ice
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lemon zest, thinly sliced, to garnish
Directions
- Rhubarb Syrup
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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.
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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.
- The Cocktail
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To make the cocktail, fill a shaker half full of ice.
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Add rhubarb syrup, vodka, lemon juice and bitters. Shake vigorously for 15-20 seconds.
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Pour into a small champagne glass (not a flute). Top each cocktail with Dry Sparkling Fuji Apple. Garnish with lemon zest.
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