Not Your Momma's Rhubarb
1 cup of rhubarb
1/3 cup of strawberries
4 tablespoons of sugar
1/3 cup of water
2 oz. Chenin Blanc + Viognier
1.5 oz limoncello
1 tablespoon lemon juice, wedge for garnish
lemon mineral water
To make the rhubarb-strawberry syrup, wash, trim, and slice rhubarb and wash, core and slice strawberries, set aside. In a small sauce pan bring sugar, water and the fruit to a boil. Cover and simmer on low heat until the fruit starts to break down, about 20 minutes. Strain the mixture and refrigerate.
For the cocktail, mix together Chenin Blanc + Viognier, limoncello, 1.5 tablespoons rhubarb-strawberry syrup, and lemon juice.
Pour over ice and top off with lemon mineral water, mint, lemon wedge