Emperors Garden

• 1 cup thinly sliced rhubarb
• 1 cup sugar
• 5 Thai basil leaves; more for garnish
• 1 teaspoon seasoned rice wine vinegar
• 1 1/2 ounces gin
• 3/4 ounce lemon juice

1. Make rhubarb simple syrup: Bring 1 cup water to a boil in a medium saucepan.
2. Add rhubarb and sugar, and stir until sugar is dissolved.
3. Remove from heat, cover and let stand for 1 hour.
4. Reserve a selection of rhubarb slices as cocktail garnishes, then strain syrup and store chilled for up to 7 days.
5. In a mixing glass, muddle the Thai basil leaves with the seasoned rice wine vinegar.
6. Add gin, 1 ounce rhubarb simple syrup and lemon juice.
7. Fill mixing glass 2/3 full of ice and shake vigorously.
8. Using a fine mesh strainer, pour into a chilled cocktail glass.
9. Garnish with a Thai basil leaf and a slice of reserved rhubarb.

rhubarb, sugar, basil, rice wine vinegar, gin, lemon juice

Taken from cooking.nytimes.com/recipes/12517 (may not work)