10 ounces fresh, in-season rhubarb, sliced and diced
3.5 ounces red wine vinegar
3.5 ounces apple cider vinegar
1 ounce (2:1 sugar to water) simple syrup
Let all ingredients marry for 24 hours, then strain and store in the fridge.
Read the full article on Naka's refreshing twist on the classic Gin & Tonic.