Ingredients
1/4 cup Roasted Rhubarb-and-Sour-Cherry Compote, plus 3 tablespoons syrup
2 ounces fresh lime juice, plus wheels for serving
8 ounces gin
Seltzer, chilled, for serving
Preparation
Blend rhubarb-cherry mixture and syrup in a blender until smooth (you should have about 1/2 cup). Working in two batches, combine rhubarb purée, lime juice, and gin in a cocktail shaker then fill with ice. Shake until cold, about 10 seconds. Divide among 4 lowball or rocks glasses filled with ice; top with seltzer and lime wheels.
