"Farm to Glass" ideology in action.
- 2 ounces of vodka
- 2 ounces of Rhubarb Infused Syrup*
- 1/2 ounce of Cointreau (or Triple Sec)
- Squeeze of fresh lemon to taste
Shake over ice, serve up with a flower petal garnish and a sprig of mint.
Note: You can also serve over ice with a splash of soda water.
*Rhubarb Infused Syrup
5-6 rhubarb stalks, chopped
4 cups water
2-3 cup sugar (or any sweetener of your choice, honey is good)
A couple of sage leaves
Combine in a saucepan and bring to a boil
Reduce the heat and simmer for an hour
Let cool and strain through a fine-mesh sieve (I like to use a stainless Chemex filter)