This cocktail needs quite a bit of preparation for the syrup.

Ingredients:

4 cl Gin

2 cl Lemon Juice

4 cl Rhubarb Syrup

Soda

1 Slice of Ginger

1 Sprig of Rosemary

1 Rhubarb Stick

Preparation:

Prepare the rhubarb syrup well in advance. Cut 500 g rhubarb in small pieces and simmer for 15 minutes in 300 ml water. Give juice and mush into a strainer. Squeeze the mush to collect all of the juice. Finally simmer the collected juice, 250 g sugar and 1 tablespoon vanilla sugar in a small pan until the sugar is dissolved. Let cool down completely. Store the syrup in an airtight container in the fridge for up to a week. For the cocktail itself, freshly squeeze one half of a lemon. Muddle the ginger slice with the lemon juice in a shaker. Add plenty of ice cubes as well as gin and syrup. Shake sturdily for about 20 seconds and strain into a Highball glass filled with fresh ice cubes. Fill up with soda and decorate with a sprig of rosemary and a rhubarb stick.