PHOTO BY MICHAEL PIAZZA / STYLED BY EMMET KELTY

1⅓ cups Rhubarb Syrup (recipe below)
1⅓ cups lemon juice
1⅓ cups soda water

Right before serving, stir ingredients together in a pitcher.

RHUBARB SYRUP:
1 stalk rhubarb, roughly chopped
1 cup sugar
½ cup water
1 pinch salt
1 teaspoon lemon zest

Place all ingredients in a saucepan over medium heat, stirring frequently until rhubarb is soft. Remove from heat and puree in a blender. Pass through a fine sieve to remove any rhubarb fibers. Refrigerate until ready to use.

This recipe appeared in the Spring 2016 issue.