- 1 1⁄2 ounces vodka
- 1⁄2 ounce rosemary syrup (below)
- 1⁄2 ounce simple syrup
- 1 ounce fresh lemon juice
- 1 ounce rhubarb purée (below)
- 1 dash rhubarb bitters
- Fresh rosemary sprig, to garnish
- 1 cup water
- 2 tablespoons sugar
- 1⁄2 cup fresh rosemary leaves
- 1 1⁄4 cups water
- 1⁄2 cup sugar
- 1 tablespoon lemon juice
- 3 cups fresh rhubarb, diced
Pour water and sugar in small saucepan and simmer, stirring frequently, until sugar is dissolved. Remove from heat and add rosemary leaves. Cover and steep for 5 minutes. Strain through fine-mesh sieve, pressing on leaves to extract liquid. Cool syrup to room temperature, then chill for 4 hours.
Puree water, sugar, 1 tablespoon lemon juice and rhubarb in blender. Strain through fine-mesh sieve into a medium bowl. Squeeze the remaining rhubarb pulp to release as much liquid as possible. Chill for 4 hours.
In a mixing glass, combine all ingredients and stir with ice. Strain into an ice-filled highball glass and garnish with rosemary sprig.