Rhubarb-Infused 'Barbtini

To make the rhubarb syrup place sugar and water in a saucepan and bring to a boil over high heat stirring occasionally. Lower heat to medium and stir the rhubarb into the syrup. Simmer until rhubarb is softened and stringy 5 to 7 minutes. Press out the juice with a spoon while straining syrup through cheesecloth or strainer into a glass jar or bottle. Discard rhubarb solids. Cool and refrigerate syrup until needed.

To make a 'Barbtini combine the vodka 2 tablespoons rhubarb syrup and triple sec in a shaker with ice. Shake until the outside of shaker is frosty. Strain into a martini glass.