Rhuby Red Salty Dog

2 oz. Hangar 1 Straight Vodka 3 oz. fresh-squeezed grapefruit juice 1 oz. rhubarb simple syrup (instructions below) Sea salt for glass rim (Oaktown Spice Shop's Cyprus Lemon Flake Salt preferred)

PREPARATION:

For the rhubarb simple syrup:
2-3 stalks of rhubarb
1 cup of baking sugar
1 1/4 cups of water

1. Trim the ends from the rhubarb, and wash clean.
2. Cut lengthwise in quarters, then chop.
3. On the stovetop in a medium saucepan, add rhubarb to 1 1/4 cups of water, and bring to a boil.
4. Once at a boil, reduce to medium-low heat, and simmer for 20 minutes.
5. Remove any foam that may collect on the surface of the mixture.
6. Using a fine-meshed colander or sieve placed over a bowl, strain rhubarb pulp to collect the juice, which should be roughly 1 cup total. Discard pulp.
7. Return the juice to the saucepan on the stove, and add 1 cup of sugar.
8. Bring to a boil, and stir to dissolve. Once the sugar is dissolved, remove pan from heat and allow to cool before use.
Rhubarb simple syrup will keep, refrigerated, for 3-4 days.

For assembling the cocktail:

1. In an ice-filled shaker, combine vodka, grapefruit juice, and rhubarb simple syrup. Shake to combine.
2. Strain into an ice-filled tumbler, and garnish with a pinch of sea salt flakes.

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