Raspberry-Rhubarb Spritz Recipe

First, make the raspberry syrup:

• In a blender, add the raspberries and sugar; purée until completely smooth.
• In a fine-mesh strainer set over a liquid-measuring cup, strain the raspberry mixture, discarding the seeds and any other solids.
• Cover and refrigerate until ready to use or up to 1 week.

Make the cocktail:

• In a cocktail shaker filled with ice, combine the gin, lemon juice, Campari, vermouth, rhubarb liqueur, and ¾ ounce (1½ tablespoons) raspberry syrup (reserve remaining syrup for another use); shake until well chilled.
• Strain into a wine glass filled with fresh ice.
• Top with soda water, garnish with a lemon wheel, and serve immediately.