Photo by Michael Piazza / Styled by Emmet Kelty

We love using rhubarb in the cocktail as it tends to sprout earlier and continues to grow through out the summer. When berries are available, they can replace the rhubarb for another delicious version.

¾ ounces Berkshire Mountain Distillery Greylock Gin
¾ ounces Rhubarb Syrup (recipe below)
½ ounces lemon juice
2 ounces sparkling wine, like Prosecco or Cava

Pour the gin, syrup, and lemon into a cocktail shaker. Add ice, lightly shake, and strain into a flute, then top with 2 ounces of sparkling wine. This can very easily be turned into a beautiful punch as well. Each bottle of sparkling wine should make about 12 drinks.

RHUBARB SYRUP:
1 stalk rhubarb, roughly chopped
1 cup sugar
½ cup water
1 pinch salt
1 teaspoon lemon zest

Place all ingredients in a saucepan over medium heat, stirring frequently until rhubarb is soft. Remove from heat and puree in a blender. Pass through a fine sieve to remove any rhubarb fibers. Refrigerate until ready to use.

This recipe appeared in the Summer 2016 issue.

Editor’s note:

To make a French 75 when rhubarb is out of season, make the following Grapefruit Syrup and proceed with the recipe as written—this is a great way to use up leftover holiday fruit from gift baskets or direct-from-the-grove citrus crates.

GRAPEFRUIT SYRUP:
1 grapefruit, roughly chopped and seeded
1 cup sugar
½ cup water
1 pinch salt
1 teaspoon lemon zest

Place all ingredients in a saucepan over medium heat, stirring frequently until fruit is soft. Remove from heat and puree in a blender. Pass through a fine sieve to remove any pulp. Refrigerate until ready to use.