Adding syrup to your cocktail can give the flavors infinite variation, your imagination is the limit.
My favorite syrup at the moment is this rhubarb syrup. Not only can you use this in cocktails but also on desserts like vanilla ice-cream, pannacotta etc.
Check out my Rhubarb Prosecco Cocktail for ideas on how to use this Rhubarb syrup.
Makes 2 dl (3/4 cup)
500 g Rhubarb (18 oz)
3 dl Organic Sugar (1 1/3 cups)
1 dl Water (1/2 cup)
1. Clean and rinse the rhubarb stocks and cut into 2-3 cm big chunks. Put them in a saucepan together with sugar and water. Simmer for about 15 minutes, until the rhubarb is soft. Allow it to drain in a sieve.
2. Pour the juice in a saucepan and boil without lid for about 5 minutes until you get a syrupy consistency.
Photo: Fredrik Övgård