Rhubarb & Flow

01

What you’ll need

• 2 cups (250 g) sliced fresh or frozen rhubarb
• 1 1/2 cups (375 mL) water
• 1/3 cup (80 mL) pure maple syrup
• 8 fresh tarragon sprigs, plus 4 small sprigs for garnish
• 1/2 cup (125 mL) freshly squeezed lemon juice
• 2 cups (500 mL) chilled plain sparkling mineral water
• 4 cups fine crushed ice
• 4 thin lemon half-wheels
• 4 long, very thin ribbons peeled from a fresh rhubarb stalk, for garnish only

02

Mix the drink

1. Combine the sliced rhubarb, water and maple syrup in a saucepan. Bring to a gentle simmer over medium heat and cook for 10 minutes, until the rhubarb has softened and released its colour.
2. Remove the saucepan from the heat, add 8 tarragon sprigs, cover and steep for 8 minutes.
3. Strain through a fine sieve into a heatproof jug without pressing hard on the fruit. Discard the solids, cool the cordial for 10 minutes, then refrigerate for at least 45 minutes until thoroughly cold.
4. Measure 1 1/2 cups (375 mL) chilled rhubarb-tarragon cordial into a pitcher and stir in the lemon juice.
5. Fill four chilled footed goblets to the rim with fine crushed ice. Divide the cordial mixture evenly among the glasses.
6. Top each glass slowly with 1/2 cup (125 mL) sparkling mineral water. Draw a bar spoon upward through each drink once to combine while preserving the bubbles.