INGREDIENTS:

For the Cocktail

• 1 ½ oz Kim Crawford Sauvignon Blanc
• ½ oz Lemon Juice
• ½ oz Rhubarb Syrup
• ½ oz Lillet Blanc Aperitif
• Rhubarb Ribbon For Garnish

For The Rhubarb Syrup

• ¾ Cup Thinly Chopped Rhubarb
• ½ Cup Sugar
• ½ Cup Water
• ¼ Teaspoon Pinch Of Orange Zest

DIRECTIONS:

For 1 batch (8 servings) rhubarb syrup:

Add the sugar, water, rhubarb and orange zest to a medium saucepan. Cook over medium-low heat, stirring occasionally, until syrup thickens slightly and rhubarb starts to soften and break down (approx.15 minutes).Strain through a fine mesh strainer. Use the back of a spoon to push on the rhubarb to extract any remaining liquid from the pulp. Let cool and store in the refrigerator until ready to use.

For the cocktail:

Add the lemon juice, rhubarb syrup, Lillet Blanc, and Kim Crawford Sauvignon Blanc to a shaker filled with ice. Shake and strain over new ice into a coupe glass. Garnish with a rhubarb ribbon.note: a vegetable peeler works well for making nice long rhubarb ribbons.