For a nonalcoholic version, combine four ounces rhubarb syrup with two ounces chilled seltzer.
Photography: John Kernick
Martha Stewart Living, May 2013
- Prep Time 5 minutes
- Total Time 5 minutes
Yield Makes 6 drinks
- 8 ounces gin
- 9 ounces Rhubarb Syrup
- 1/2 cup fresh lemon juice
- Ice, for serving
- 12 ounces chilled sparkling wine, such as Prosecco
- 6 thinly sliced lemon rounds, for garnish
- Combine gin, syrup, and lemon juice in a pitcher and stir to combine. Divide among ice-filled glasses and top off each with 2 ounces wine. Stir gently and garnish with lemon rounds. Serve immediately.
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