“I wanted to make something with springy, fresh flavors to play along with the rhubarb liqueur,” say Liz Pearce. This cocktail comes with a dash of absinthe, “which harkens back to pre-prohibition style drinks, but with bright, warm weather flavors.”
Pearce adds that the syrup can be made with any herbs you have on hand, such as “rosemary, parsley, mint, oregano. If you’re using a delicate herb like mint or parsley, infuse it as the syrup cools. Hardier herbs like rosemary can be simmered with the syrup.”
