Makes 1 cocktail
Prep time: 15 minutes
Total time: 30 minutes

Ingredients

for the strawberry and rhubarb ginger syrup:
½ cup|100 grams granulated sugar
¼ cup|30 grams chopped fresh ginger (about a 1 ½-inch piece)
1 stalk rhubarb, chopped
½ jalapeño pepper, seeds removed and sliced
1 pound|450 grams fresh strawberries, washed and hulled

for the cocktail:
1 ½ ounces|45 ml strawberry rhubarb ginger syrup
1 ounce|30 ml dry gin, preferably Beefeater
½ ounce|15 ml fresh lemon juice
1 ounce|30 ml sparkling wine
1 slice fresh jalapeño

Directions

1. Make the syrup: In a small saucepan, simmer the sugar, ginger, rhubarb, jalapeño, and ½ cup|120 ml water over medium. Cook gently for 10 to 15 minutes, or until the rhubarb is translucent. Remove from the heat and cool completely, then strain through a fine mesh sieve into a blender. Add the strawberries and purée until smooth. Cover and refrigerate until ready to use.

1. Make the cocktail: Add all ingredients into a cocktail shaker filled with ice. Shake vigorously, then strain into a highball glass filled with ice. Top with sparkling wine and garnish with a slice or 2 of jalapeño.

From: Rhubarb Is the Best Spring Vegetable That You Probably Think Is Fruit

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