Non-alcoholic Rhubarb Paloma

To make the rhubarb simple syrup: Cut rhubarb into pieces and add to a saucepan. Cover with water and boil down until the water is pink-ish, about 15 minutes. Strain the rhubarb liquid into another saucepan and add 1/2 cup of cane sugar. Bring the sugar and rhubarb juice to a boil, then simmer until it thickens. Add to a mason jar and rest in the fridge for up to a week (can be used immediately).

To assemble the paloma: Swirl the rim of your glass in hot honey, then tajín, and add the glass to the freezer. In a mixer, combine 1oz rhubarb simple syrup, the juice from 2 limes, 3oz fresh grapefruit juice, and crushed ice. Shake well. Remove the glass from the freezer and add a big ice cube (optional). Pour the mixed drink into the glass and top off with sparkling water and a slice of grapefruit skin. Enjoy!