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Ingredients
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Cocktail
Rhubarb Syrup (makes ~8 oz)
Garnish
Method
Rhubarb Syrup
- 1
Make the rhubarb syrup
Combine chopped rhubarb, sugar, and water in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Simmer for 6–8 minutes until rhubarb is very soft and mixture is fragrant and slightly reduced. Remove from heat and add lemon zest. Let cool 10 minutes, then strain through a fine mesh sieve, pressing on solids to extract liquid. Discard solids. Chill syrup; yields about 8 ounces. Store refrigerated up to 10 days.
Cocktail Assembly
- 2
Dry shake (if using egg white)
If using egg white for a silky texture, add vodka, Lillet Blanc, rhubarb syrup, lemon juice, grapefruit juice, and egg white to a cocktail shaker. Dry-shake (no ice) vigorously for 15 seconds to emulsify and build foam.
- 3
Wet shake
Add ice to the shaker (about 1 cup or to fill). Shake vigorously for 12–15 seconds until the shaker is very cold to the touch and well chilled.
- 4
- 5
Garnish
Garnish with a grapefruit twist or a thin ribbon of rhubarb laid across the rim. Serve immediately.