Makes 1 cocktail
Prep time: 15 minutes
Total time: 30 minutes
for the strawberry and rhubarb ginger syrup:
1/2 cup|100 grams granulated sugar
1/4 cup|30 grams chopped fresh ginger (about a 1 1/2-inch piece)
1 stalk rhubarb, chopped
1/2 jalapeño pepper, seeds removed and sliced
1 pound|450 grams fresh strawberries, washed and hulled
for the cocktail:
1 1/2 ounces strawberry rhubarb ginger syrup
1 ounce dry gin, preferably Beefeater
1/2 ounce fresh lemon juice
1 ounce sparkling wine
1 slice fresh jalapeño
1. Make the syrup: In a small saucepan, simmer the sugar, ginger, rhubarb, jalapeño, and ½ cup water over medium heat. 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.
3. 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.
This article originally appeared on Munchies US.