make it

1.5 oz. Tanqueray Gin

½ oz. Aperol

2 fl oz Blood orange

4 fl oz  tonic water

¾ oz Rhubarb simple syrup

• 1 stalk rhubarb

• ½ cup sugar

• ½ cup water

Rhubarb sugar to coat rim

• 1 stalk rhubarb from syrup

• 1-2 T sugar

gather the goods

1. Measure equal parts sugar and water and place into a pot.

2. Peel the rhubarb and slice paper thin. Place both the skin and rhubarb into the pot. Let the mixture come to a boil until the sugar has dissolved; strain and cool syrup.

3. After removing rhubarb from the pot let dry in a dehydrator or 200-degree oven. Grind in spice grinder with sugar.

4. Dip the rocks glass into the rhubarb sugar so there is enough to coat the rim.

5. Pour gin, aperol, simple syrup, and orange juice into Boston shaker with ice, and shake until emulsified. Pour mixture into rocks glass leaving ice behind.

6. Add the tonic water and stir.