Rhubarb Mimosa

For the Rhubarb Extract:

Combine all ingredients in a sous vide pouch and seal.

Cook in water bath at 181.4°F (83°C) for 12 hours.

Strain the liquid. Chill until ready to serve.

For the Rhubarb Infusion:

Combine rhubarb and St. Germain liqueur in a sous vide pouch and seal.

Cook in water bath at 181.4°F (83°C) for 30 minutes.

Strain the liquid and chill. (Extra cooked rhubarb can be used as topping for ice cream or yogurt, or dried.)

Recipe will yield 1¼ cups of extract and infusion combined.

To Build:

For each cocktail, pour 4 tablespoons of the St. Germain-rhubarb infusion, 2 tablespoons of the rhubarb extract, and 1 tablespoon lemon juice into a Champagne glass.

Top with Champagne or sparkling wine.