Strawberry-Rhubarb Spritz

Ingredients

• ½ lb. (225 grams) red rhubarb, about 4 stalks
• 1 cup (200 grams) sugar
• Salt
• 1 cup (240 ml) sparkling water
• 10 small, ripe strawberries (about 6 ounces)
• 2 oz. (60 ml) Rhubarb Syrup
• 4 oz. (120 ml) white vermouth (not dry), such as Contratto Bianco or Cocchi Americano Bianco
• 2 tsp. (10 ml) fresh lemon juice (from half a lemon)
• Sparkling water

Steps

1. Rinse the rhubarb and cut into short lengths (about 1 inch/2.5 cm). Combine the rhubarb with the sugar, a small pinch of salt, and the water in a small pot. Cook over medium-low heat, stirring until the sugar dissolves (about 5 minutes), then turn off the heat. Let the syrup cool to room temperature, about 30 minutes. Strain through a fine-mesh sieve, pressing to extract all the syrup from the rhubarb. Discard the rhubarb (or save for another use). Rhubarb syrup can be refrigerated for up to 1 week.
2. Rinse the strawberries and set two aside for garnish. Hull the rest, and slice into quarters. In a cocktail shaker (or a large jar with a tight-fitting lid), muddle the strawberries and the rhubarb syrup. Fill the shaker with ice and pour in the vermouth and lemon juice. Put on the lid and shake vigorously for about 4 seconds. Strain or pour into two ice-filled rocks glasses and top up each drink with sparkling water. Drop a strawberry into each glass and serve.