Rhubarb Shochu

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Continue the theme at the bar with these pinkalicious ideas.

Martha Stewart Weddings, Spring 2010

Ingredients

1 1/2 cups sugar
4 cups water
1 1/2 pounds rhubarb (about 8 stalks), cleaned, trimmed, and cut into 1-inch pieces
1 cup shochu (vodka-like Japanese liquor)
1/2 cup fresh lime juice

Bring sugar and the water to a boil in large pan over medium heat; cook until sugar is completely dissolved. Reduce heat to low; add rhubarb. Cook until syrup is light pink and rhubarb is tender, about 5 minutes. Strain; refrigerate until ready to use, up to 5 days.
Just before serving, combine syrup, shochu, and lime juice in a 2-quart pitcher, and refrigerate.
To serve, shake mixture in batches in a cocktail shaker filled with ice; pour into chilled rocks glasses.