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Ingredients
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Rhubarb Syrup
Cocktail / Mocktail
Method
Rhubarb Syrup
Bring to a gentle simmer, stirring occasionally to dissolve the sugar. Once simmering, reduce heat to low and cook for 8–10 minutes, stirring occasionally, until the rhubarb has broken down and the liquid is pink and fragrant.
Remove from heat and stir in lemon juice and lemon zest. Let the mixture steep and cool for 15 minutes to develop flavor.
Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl or jar, pressing on the solids to extract as much liquid as possible. Discard solids or reserve for compote use.
Cool syrup to room temperature, then refrigerate until chilled. The syrup yields about 1 to 1 1/4 cups and will keep in the refrigerator for up to 7 days.
Cocktail / Mocktail Assembly
Fill a highball or Collins glass with ice (about 1 cup).
Add 2 tablespoons of the chilled rhubarb syrup to the glass. For a cocktail: pour in 1.5 oz gin and 1/2 oz fresh lemon juice. For a mocktail: omit the gin and increase rhubarb syrup to 3 tablespoons and lemon juice to 3/4 oz if desired.
If you prefer sweeter drinks, add 1/4 oz simple syrup to taste. Gently stir to combine ingredients.
Top with 4 oz chilled sparkling water or club soda and give a gentle stir to integrate without losing carbonation.
Taste and adjust: add another 1/2–1 tbs rhubarb syrup for more fruitiness, or a squeeze more lemon for brightness.
Garnish with a slice of fresh rhubarb or a lemon wheel and a mint sprig if using. Serve immediately.