Rhubarb Gin and Tonic

For rhubarb syrup:

• 1 pound rhubarb
• 1 1/2 cups sugar
• 1 1/2 cups water

For 1 cocktail:

• 1 1/2 ounces gin
• 1 1/2 ounces rhubarb syrup
• 3 ounces tonic water
• ice
• lime wedge

To make rhubarb syrup:

Cut rhubarb into 1-inch chunks, making sure to discard any leaves. Combine rhubarb, sugar and water in a saucepan over medium heat. Bring to a boil and then cook until rhubarb is soft and beginning to break down, about 3 minutes.

Strain through a mesh strainer and reserve solids to make jam or a pie. Chill syrup in the refrigerator until ready for use.

To make cocktail:

Fill a tall glass with ice. Add gin and rhubarb syrup, then fill the glass with tonic. Stir, garnish with lime wedge and enjoy immediately!

VERDICT:  Delightful!  I tossed a couple of strawberries in while I was cooking the syrup to get a pretty, pretty pink syrup.  An excellent, slightly fancy G&T.  Keep!  From Mario Batali.