Ingredients:

• 4 ounces of your favorite gin

• 1-2 limes

• 1/2 cup strawberries

• 1/2 cup rhubarb

• 1/2 cup sugar

• water

• ice

Tools:

• shaker

• coupe or martini glass

Instructions:

1. Make strawberry rhubarb simple syrup:

   1. Measure 1/2 cup cut strawberries (fresh or frozen), 1/2 cup cut rhubarb stalks (cut into 1/4-1/2 inch pieces), 1/2 cup white sugar, and 1/2 cup water in a small sauce pan on medium heat

   2. Bring to a light simmer then turn the heat too low. Stir occasionally until the sugar is fully dissolved and the fruit begins to break down. This will take about 7-10 minutes to ensure the rhubarb is cooked through. (Note: Continue to stir and watch your pot so nothing burns)

   3. Remove the pot from the heat. Then, using an immersion blender, blend the mixture to break down the fruit into a syrup like consistency. (Note: If you do not have an immersion blender, you may pour the mixture into a traditional blender)

   4. Optional: Pour the mixture through a mesh sieve to remove any excess pulp

   5. Allow to cool

      *Store any leftover syrup in an airtight container or mason jar in the fridge for up to 4 weeks. It is delicious over a scoop of vanilla ice cream as well!

2. Measure the following into a shaker:

   • 4 ounces of dry gin

   • 2 ounces of freshly squeezed lime juice

   • 1.5 ounces of strawberry rhubarb simple syrup

3. Add ice to the shaker and shake for about 1-2 minutes.

4. Pour the gimlets into 2 coupes (or martini glasses or whatever you have on hand!). Bonus points if you chilled your glass.

5. Slice a strawberry and add as garnish.

6. Serve immediately. Cheers!