"Rhubarb might be close to the end of its season, but make sure you try this first: a rhubarb version of the negroni, using rhubarb liqour and homemade rhubarb syrup in place of the sweet vermouth. "
1.5 oz gin
1.5 oz Rhuby rhubarb liquor
0.75 oz Campari
0.75 oz rhubarb and strawberry syrup (recipe below)
1 squeeze of lime
Combine all of the ingredients in an ice filled old fashioned glass. Stir gently and serve.
Rhubarb and Strawberry Syrup
2 1/4 cups sliced rhubarb
1 1/3 cup fresh strawberries, hulled and halved
1/2 cup sugar
Bring rhubarb, strawberries, sugar and about 1 1/2 cups water to a boil, reduce heat to a simmer and cook for about 30 minutes. Strain and taste. Add more sugar if necessary and boil further until thick syrup.