A Sip of Spring/Summer by Chef Micah Melton. This combo of seasonal strawberry and rhubarb will keep you refreshed all summer long.
½ oz Brovo Apertivo
¾ oz
Strawberry Rhubarb Syrup
¾ oz
½ oz Prosecco
Fresh Slice of Strawberry or Orange Peel to Garnish


For 6 servings of fresh syrup place the following in a pot:

1 pint strawberries, topped and quartered.
5-7 long stalks of rhubarb - (4 cups or 415g chopped)
1/2 cup sugar (110g)
Macerate for 20 minutes then add
1/2 cup warm water (120g)

Press the fruit with a spoon and turn the heat on the burner. Bring up to a boil, turn down heat and simmer for 8-10 minutes. Remove from heat and strain. Reserving fruit.

Set 4 1/2oz syrup aside