INGREDIENTS (SERVES 24)
Lavender Syrup (yields 120 mL):
—1 tsp dried lavender flowers
—1/4 cup raw sugar
—120 mL water
Rhubarb Liquor (yields 3 liters):
—1.5 liter sliced rhubarb
—1.5 liter cold water
—1.5 liters soda water
To make lavender syrup:
Combine the flowers, sugar and water. Bring to a boil until the sugar is completely dissolved. Remove from the heat; strain and chill.
To make rhubarb liquor:
Boil the rhubarb in an open pot until it is soft and mushy.
For a clear drink:
Push the rhubarb through a strainer using the back of a wooden spoon.
For a cloudy drink:
User a blender to puree the rhubarb and water and then strain.
Chill all ingredients.
Take a well-chilled glass with ice and add 4 ounces of the rhubarb liquor, 1 teaspoon (or to taste) of lavender syrup, 2 ounces of soda water.