The rhubarb is bountiful in the garden again, and so we're breaking out the gin. This springtime treat is too easy to even write out as a formal recipe--simply dice about two cups of fresh, clean rhubarb, pour a bottle of gin (we always use Bombay Saphhire)over it, cover, and refrigerate for a week. At the end of the week, strain the gin and enjoy with tonic. It's pink perfection. It's the taste of earth in the morning of the year. It's the soul of spring.
(Note: do not get carried away with the beautiful simplicity of this cocktail and try to replicate it with strawberries or some other bossy fruit, unless you're particularly fond of Kool-Aid. In which case I'd recommend making Kool-Aid with vodka--no sense wasting the juniper delights of gin.)