Rhubarb-Infused 'Barbtini

Prepare the Rhubarb Syrup: In a medium saucepan, combine the water and sugar. Bring to a boil over high heat, stirring until the sugar dissolves. (2 minutes)

Add the rhubarb: Reduce heat to medium and add the thinly sliced rhubarb. Simmer for 5-7 minutes, or until the rhubarb is softened and appears stringy. Stir occasionally. (7 minutes)

Strain the syrup: Using a spoon, gently press the rhubarb against the side of the saucepan to extract the juice. Strain the syrup through a cheesecloth-lined strainer or a fine-mesh sieve into a clean glass jar or bottle. Discard the rhubarb solids.

Cool and refrigerate: Allow the rhubarb syrup to cool completely at room temperature, then seal and refrigerate until ready to use. The syrup can be stored in the refrigerator for up to 2 weeks.

Mix the cocktail: In a cocktail shaker, combine the vodka, 2 tablespoons of the chilled rhubarb syrup, and the triple sec.

Shake well: Add the crushed ice to the shaker. Seal tightly and shake vigorously until the outside of the shaker feels frosty. (30 seconds)

Strain and serve: Strain the cocktail into a chilled martini glass. Garnish with a thin slice of fresh rhubarb or a twist of lemon peel, if desired. Serve immediately and enjoy responsibly.