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.
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.
Tom Schlesinger-Guidelli honed his craft under Jackson Cannon at Eastern Standard & Drinks where he learned the art of mixology, igniting a special passion for the cultural and historical significance of the cocktail. After serving as opening bar manager at Craigie on Main, he went on to open Island Creek Oyster Bar as General Manager. When he's not developing seasonal cocktail recipes for Edible Boston or consulting local restaurants, Tom can be found tending bar at Green Street Grill in Central Square.