How to Make It
Add the gin, rhubarb syrup* and lemon juice to a cocktail shaker with ice. Shake well and strain into an old-fashioned glass. Add a handful of ice and garnish with fresh mint.
Why We Like ItDon’t fear the pink drink! Especially during peak rhubarb season. In fact, you should think of this rhubarb-gin-lemon concoction as a boozy pink lemonade, even if it’s not too lemony.
*To make your own rhubarb syrup, combine 2 cups sugar, 2 cups water, 6 cups chopped rhubarb (about six stalks chopped into ½ -inch pieces) in a heavy saucepan over high heat. Bring to a boil, then reduce the heat to low and let it simmer for about 20 minutes, occasionally stirring and mashing the rhubarb with a wooden spoon. Strain using a fine mesh sieve and cheesecloth, and let it cool. The syrup will keep, sealed in a mason jar in the fridge for up to two weeks.