Rhubarb syrup:
1 cup bourbon barrel aged maple syrup
#ginvincible
1 vanilla bean
1 ½ cup rhubarb
Rhubarb–Maple Fizz Cocktail
8 oz gin
9 oz rhubarb syrup
½ cup fresh lemon juice
Dash of soda water
Frozen raspberries for garnish
For the syrup:
Combine maple syrup, rhubarb, and vanilla bean in a medium saucepan. Bring to a boil, then reduce to medium heat. Cook for about 3 minutes, or until rhubarb is tender and fragrant. Strain, removing pulp and vanilla bean. Refrigerate until cool, will keep for about a week.
For the cocktail:
Mix gin, lemon juice and rhubarb syrup in a pitcher (or re-use a B&E’s syrup flask!) Add 4-5 frozen raspberries to a champagne flute--or your fanciest mason jar--add 3 oz of gin mix, and top with soda water. Enjoy!