http://www.nytimes.com/recipes/12517/Emperorrsquos-Garden.html

INGREDIENTS

1 cup thinly sliced rhubarb
1 cup sugar
5 Thai basil leaves; more for garnish
1 teaspoon seasoned rice wine vinegar
1 1/2 ounces gin
3/4 ounce lemon juice.
PREPARATION

1.
Make rhubarb simple syrup: Bring 1 cup water to a boil in a medium saucepan. Add rhubarb and sugar, and stir until sugar is dissolved. Remove from heat, cover and let stand for 1 hour. Reserve a selection of rhubarb slices as cocktail garnishes, then strain syrup and store chilled for up to 7 days.
2.
In a mixing glass, muddle the Thai basil leaves with the seasoned rice wine vinegar. Add gin, 1 ounce rhubarb simple syrup and lemon juice. Fill mixing glass 2/3 full of ice and shake vigorously. Using a fine mesh strainer, pour into a chilled cocktail glass. Garnish with a Thai basil leaf and a slice of reserved rhubarb.