Lighten up a strong martini with some gently sweet fruity syrup and maraschino liqueur.
This recipe is courtesy of Emily Wells at Gastronomista.
Place the sugar, water, and rhubarb into a pan placed over medium heat. Bring to a simmer. Let cool, and strain out the rhubarb. Place in a sealed, non-reactive container for up to 1 month.
Fill a highball glass with ice. Pour the syrup, lemon juice, and soda water into it. Stir to combine, and garnish with a maraschino cherry.