Rhubarb Lemon Fizz

These fresh stalks of ruhbarb were another farmer's market find last weekend.  We were brainstorming aloud while shopping and quickly decided on this refreshing cocktail.  Christian entrusted me to make the simple syrup, and even though this was my first time making a simple syrup, I have to admit that it was much easier than I thought it would be.  It gets messy right around the strain and bottling step, but other than that, everything was fairly simple.  This cocktail, a mix of sweet and tangy, can be made in large or small batches and a great drink to kick off the weekend.  Enjoy, and thanks again for following my haphazard attempts at mixology!

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Rhubarb Lemon Fizz

1-ounce gin

1/2-ounce lemon juice

1-ounce rhubarb simple syrup

Seltzer water

Combine gin, lemon juice, rhubarb simple syrup in a cocktail shaker or mixing glass. Fill with ice cubes and shake. Strain into a chilled cocktail glass and top with sparkling water. Top with seltzer water. Garnish with a sliver of rhubarb.

To make rhubarb simple syrup 10 stalks of rhubarb, chopped 1-2 inch 2 cups sugar 2 cups water

Bring water to a rolling boil. Add rhubarb and bring to a simmer until the juices have leached from the rhubarb. Strain rhubarb juice into a bowl, and while the juice is still hot, add sugar and stir until dissolved.  Let the syrup cool, then transfer to a bottle and refrigerate. Syrup will last about 2 weeks.