Tara O’Brady’s Rhubarb-Rose Gin Gimlet
1⁄2 cup sugar
1 1⁄2 cups chopped rhubarb
1⁄2 cup water
2 pieces lime peel, each 1 inch wide
Prosecco or cava
To make the syrup, sprinkle sugar over rhubarb in a heavy saucepan. Let sit at room temperature for 30 minutes, stirring often. Add water and lime peel, and stir gently. Bring to a boil over medium-high heat; lower the temperature and simmer until the rhubarb has softened and the juices are thick, about 12 minutes. Discard the lime peel; use a fine-meshed sieve to strain the syrup into a clean pitcher—fork through the solids to release any trapped juice, but resist the urge to press down on them or the syrup will be cloudy. Refrigerate syrup until cold. (Makes enough for about eight drinks.)
To make each cocktail, in the glass of your choice, stir 1 oz. rhubarb syrup with a few drops of rosewater. Squeeze in the juice from 1 lime wedge; drop in wedge. Add a handful of ice, pour in 2 oz. gin, and give everything a spin with a swizzle stick or spoon. Top up with 1 oz. Prosecco.