Touch of Evil

I came across this recipe (the work of San Francisco mixologist Jacqueline Patterson) at CHOW; it inspired my first foray into simple syrups. The result is a wicked, complex, deceptively innocent-tasting drink - a femme fatale disguised as a cheery Southern coed.

Incidentally, rhubarb is one of the recommended substitutes for tamarind in some sinegang recipes.

• 3 parts Bulleit bourbon
• 2 parts rhubarb syrup (recipe follows below)
  
• 1 part freshly squeezed lemon juice
• 1 dash absinthe (they recommend St. George, but note that Kubler is acceptable)
  
• ice
• 1 lemon twist
• mint leaf, crushed

Combine bourbon, syrup, lemon juice and absinthe in an ice-filled shaker. Shake, then strain into a glass.

Garnish with lemon twist and mint leaf. (Alternately, you can muddle another mint leaf in the glass.)

Rhubarb Syrup (makes 1 and 1/2 cups)

• 5 ounces rhubarb, washed and cut into 1/2-inch chunks (about 1 cup)
• 1 cup granulated sugar
• 1 1/4 cups water

Combine all ingredients in a small saucepan and stir. Bring to a boil over high heat, then reduce heat to low. Simmer until rhubarb is falling apart and color has bled into the syrup, about 20 to 25 minutes.

Remove from heat. Strain and discard rhubarb solids. Let syrup cool to room temperature, then transfer to a resealable container and store in the refrigerator.