Playing to the Crowd

SPIKED RHUBARB LEMONADE

BY ERIC VELLEND

Kicked up with vodka, this refreshing lemonade gets an additional spring in its step from neon-pink Rhubarb Syrup. To make rhubarb ribbons for the garnish, cut 6-inch (15-cm) lengths and use a Y-peeler to firmly peel lengthwise.

2 cups (500 mL) vodka

1 ⁄ cups (375 mL) Rhubarb Syrup

(recipe follows)

1 cup (250 mL) strained fresh lemon juice 3 ⁄ cups (875 mL) cold water

6 cups ice cubes, about 1 ⁄ lbs (680 g), plus more for serving

Lemon twists and rhubarb ribbons to garnish

In a 16-cup (4-L) drink dispenser or punch bowl, pour in vodka, Rhubarb Syrup, lemon juice and water. Stir. Add ice cubes and garnish with lemon twists and rhubarb ribbons.

Serve with chilled glasses, ice cubes and additional lemon twists and rhubarb ribbons.

Makes 8 to 10 drinks

RHUBARB SYRUP

This vibrant syrup can also be used to sweeten iced tea or make homemade rhubarb soda. You could also use it to glaze a rhubarb tart.

1 ⁄ cups (310 mL) water

1 ⁄ cups (310 mL) granulated sugar

1 ⁄ lbs (565 g) rhubarb, trimmed, sliced ⁄ inch (1 cm) thick, about 4 cups (1 L) 2 wide strips lemon zest

In a medium saucepan, heat water, sugar and rhubarb over medium-high heat, stirring occasionally. When it comes to a boil, reduce heat to maintain simmer. Cook, stirring occasionally, for 10 minutes. Remove from heat and add lemon zest. Cool to room temperature.

Set a sieve over a bowl. Line sieve with a double layer of cheesecloth to get size right. Rinse cheesecloth, squeeze dry and reline sieve. Strain syrup mixture. Gather ends of cheesecloth and gently squeeze to extract maximum syrup. Discard cheesecloth and solids. Transfer syrup to glass jar with lid. Refrigerate up to 2 weeks.

Makes 1 ⁄ cups (400 mL)