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Ingredients

Directions

  • 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.

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  • 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.

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