Say Hey to Summer with a Rhubarb Pink Lemonade Cocktail

Pink lemonade. Why does it taste better than regular lemonade? It does, right? That’s something to ponder over this adult twist on the summertime classic. Typically pink lemonade’s pinkness comes from crushed berries or food coloring, but the folks from Chicago’s 2 Sparrows use rhubarb,  a surprisingly versatile vegetable. It’s a two-step cocktail as you make a rhubarb purée and then construct the drink. Behold:

Rhubarb Pink Lemonade

For the rhubarb purée: in a small saucepan over low heat, cook 1 cup roughly chopped rhubarb with 1 tbsp sugar, adding more to taste, until rhubarb has released its juices and is soft. Cool slightly, then transfer to a blender and puree. Refrigerate in an airtight glass container.
INGREDIENTS

• 1 1/2 oz gin
• 1 oz simple syrup
• 3/4 oz freshly squeezed lemon juice, plus a lemon wedge (for garnish)
• 1/2 oz rhubarb purée
• Bitters

In a shaker filled with ice, shake together gin, simple syrup, juice and purée. Strain into an old fashion glass filled with ice, top with bitters and garnish with lemon wedge. 170 calories per serving.