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Okay, these are delicious.  Honestly, the perfect drink for after work on that first warm weather day of spring.  You know what day I’m talking about:  when everybody seems to be in a good mood, you can crack your sunroof a little bit and take the dog for a longer walk than usual.  Also the perfect day to use some seasonal ingredients to make yourself a cocktail!  In keeping with this month’s potluck theme, I of course used rhubarb.  Instead of making a puree like I did for the rhubarb margaritas, I made a rhubarb syrup for this drink.  You could omit the vodka if you would prefer something non-alcoholic.  I chose vodka this time…

Rhubarb Vodka Spritzers

For the syrup:

1 pound rhubarb, sliced thin (this is about 4 cups of raw rhubarb)
1/3 cup light brown sugar
1/4 cup granulated sugar
3/4 cups water

  1. In a medium, heavy pot, combine the rhubarb, light brown sugar, granulated sugar, and water. Bring to a brief boil, then turn down the heat to medium-low and simmer until the rhubarb is soft.
  2. Strain the fruit and set aside for another use*.  You should be left with a runny, not-yet-syrupy liquid.
  3. Wipe out the pot with some paper towels and add the strained liquid. Boil over medium high heat until reduced to a thick syrup. Cool completely. 

*This recipe could be doubled or tripled, depending on how many drinks you’d like to make.  The amounts listed above yield about 1 cup of rhubarb syrup.  Syrup recipe adapted from Brooklyn Farmhouse.

*Note:  The cooked rhubarb that you’ll set aside can be used as a topping for ice cream, yogurt, oatmeal, or even pancakes or waffles.  It is too good to throw away – I promise!

For the spritzers:

1 ounce vodka
3 tablespoons rhubarb syrup

club soda or sparkling wine to top off

In an ice-filled glass, combine vodka and rhubarb syrup, top with club soda.  Squeeze a few lime wedges into the drink.  Enjoy!

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