Rhubarb Thyme Spritz

• 1 1/2 ozblanc vermouth (Layers uses Emilio Lustau)
• 1 ozrhubarb thyme syrup
• 2 1/2 ozTopo Chico

Preparation

1. 1.

   Add all of the ingredients to the glass, add ice, and stir. Garnish. Rhubarb Thyme SyrupAdd 1 cup of water, 1 cup of sugar, 1 cup of rhubarb (cut into 1-inch pieces), and 16 sprigs of picked thyme to a medium pot. Bring to a boil, then lower to a simmer. Simmer until the rhubarb is tender and falling apart. Let cool. Once cooled, add the contents to a blender, and blend on high for 15-20 seconds. Strain through a fine-mesh sieve, reserve syrup, discard fruit (or reserve the fruit for a baking project). Store the syrup in the fridge for up to 1 month.