Rhubarb Pepper Pink Hour

Rhubarb gives this soda a tart, almost green-fruit flavor, while black peppercorns add a fragrant warmth rather than strong heat. Cooking and straining make a clear, light syrup that doesn't leave the drink full of stringy fruit. The color depends on your rhubarb, so a pale version is perfectly normal. This takes a little preparation but rewards it with a flavor that feels quite different from berry soda. Keep the pepper subtle so the rhubarb stays recognizable.

Ingredients

• 1/4 cup Rhubarb stalks, washed and sliced; no leaves
• 3 oz Water for syrup
• 2 tsp Sugar
• 2 peppercorn Black peppercorns, lightly crushed
• 5 oz Sparkling water, chilled

Make it

1. Simmer the rhubarb, syrup water, sugar and peppercorns in a small pan for 8–10 minutes until the rhubarb is fully soft.
2. Strain through a fine sieve without pushing much pulp through. Cool briefly, then refrigerate for about 30 minutes.
3. Pour the chilled syrup into a glass and top with sparkling water. Discard the solids.

Benefits

Rhubarb and black pepper · refreshing fluids

The water does a simple, useful job in this rhubarb and black pepper combination: it contributes to hydration while stretching a sharp, lively fruit-like tang into a full drink.

A sparkling setting for black pepper

Pairing black pepper with rhubarb puts a warming pepper finish into a fizzy glass, with bubbles making the texture part of the pleasure.

Use rhubarb stalks only; discard all leaves.