• To make the syrup, combine 2 stalks of chopped rhubarb, the peel of one whole lime, 3 inches of peeled and chopped ginger, one cup of sugar, and one cup of water in a saucepan and bring to a boil. Reduce the temperature and simmer for about 10 minutes or until the rhubarb is soft and breaking down. Take the syrup off the heat and allow it to come to room temperature. Strain out the solid ingredients and store in the fridge.
• If you prefer a drink that errs on the tart side as I do, I recommend cutting the amount of the rhubarb ginger syrup in half. As with any cocktail you make, play around with the proportions to find the balance that works for you!

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