4 sli Rhubarb
Instructions

Shaken and pour into chilled highball, garnish with thinly sliced, macerated rhubarb

Notes

To make the rhubarb syrup, 3 cups thinly sliced (across the grain) rhubarb, tossed with an equal amount of granulated or superfine sugar, after one hour, press down on rhubarb with a slotted spoon or masher to help release juice, cover and refrigerate for at least 4 hours, strain.

Cocktail summary
Picture of Rhubarb and Roses
Created by
Heidi S., Alameda, CA
Year
2016
Is the
author's original creation
Curator
Not yet rated
Average
4 stars
(5 ratings)
YieldsDrink
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Comments

I substituted Giffard Rhubarb Liqueur in place of the rhubarb syrup, using the same amount. Worked well.