Ingredients

• 1 1/2 tbsp strawberry coulis (make your own, or use a store-bought unsweetened syrup)

• 2 tbsp rhubarb syrup (optional)

• 1 tbsp rose syrup

• 1 oz vodka

• 1/4 cup crushed ice

• Cubed ice

• Lime flavoured soda/sparkling water

• Lime wedge, for garnishing

• 1 small strawberry, for garnishing

Method

• Strawberry coulis: Blend 4 - 5 medium sized strawberries in a food processor or blender with 2 - 3 tbsp water). Can refrigerate for up to 2 weeks.

• Rhubarb syrup: Chop up one rhubarb stick into 1/4" pieces. Add to a non-stick skillet with 1/2 cup water, 1 tsp vanilla extract, 1 tbsp granulated brown sugar, and juice from half a lime, and mix well. Heat on medium-low for 5 - 8 minutes, till the rhubarb secretes juice and is soft and shredded. Transfer the mixture to a blender, add another 1/2 cup water, and blend into a purée. Strain to remove the solids. Can refrigerate for up to a month.

• Make the vodka soda: Pour the strawberry coulis, rhubarb syrup, rose syrup, and vodka into a cocktail shaker with some cubed ice, and short shake. Add crushed ice to a lowball or double rocks glass, and pour the mixture over the ice. Top off with soda/sparkling water. Garnish with lime wedges and a small strawberry.