Method

Strawberry Rhubarb Syrup (Sous Vide)

1. Combine rhubarb, strawberries, demerara sugar, lime zest, and lime juice in a vacuum-seal or zip-top bag.
2. Seal the bag using the water displacement method or vacuum sealer.
3. Set the sous vide well on your SKS range to 140°F (60°C).
4. Sous vide the bag for 3 hours.
5. Remove from the water bath, strain through a fine mesh sieve, pressing to extract syrup. Discard solids.
6. Cool syrup and refrigerate until ready to use.

Cocktail

1. In a shaker, combine 1.15 oz Michters Sour Mash, 3/4 oz fresh lime juice, 3/4 oz strawberry rhubarb syrup, and 1/2 oz Contratto Aperitivo.
2. Add Craft Ice® and shake until well chilled.
3. Strain into a glass over fresh Craft Ice®.
4. Top with Sparkling Water. Garnish with a strawberry or rhubarb ribbon if desired.