Barb Collins

Ingredients:

1 oz. gin

1 oz. C. Cassis

1/2 oz. fresh lemon juice

1/2 oz. rhubarb tarragon simple syrup (see recipe below)

2 oz. club soda

Rhubarb strip, for garnish

Instructions:

Fill a Collins glass with ice. Add gin, cassis, lemon juice, and syrup to a shaker with ice. Shake until well-chilled. Strain and pour over ice. Top with club soda, garnish with rhubarb strip.

Rhubarb tarragon simple syrup: Add 1 cup of sugar and 1 cup of water to a pot. Bring to a boil, and then add 3–4 sprigs of fresh tarragon and 1 chopped rhubarb stalk. Infuse on low heat for 3–4 minutes. Strain syrup into a sealable jar. (Lasts up to four weeks in the fridge.)