1 pint strawberries, hulled and quartered
2 stalks (about 150 grams) rhubarb, roughly chopped
6 oz gin
6 oz elderflower liqueur
6 oz unoaked Chardonnay
3 oz fresh squeezed and strained lemon juice
4-8 oz simple syrup to taste
Additional rhubarb, strawberries, and mint for garnish
Prepare your garnishes. Ribbon rhubarb by slicing it on your mandoline thinnest setting. Save several large ribbons to swirl around the pitcher. Chop remaining ribbons into shorter slices to skewer on cocktail picks as pictured. Optional but encouraged: slice the tops off additional strawberries and insert a small sprig of mint. Make a small slice on the strawberry’s bottom and affix to glass as pictured.
In a blender, combine strawberries, rhubarb, gin, and elderflower liqueur. Blend on high speed just until combined, about 6 seconds.
Strain mixture through a fine mesh sieve into a pitcher filled with ice (stirring while straining considerably speeds up the process).
Add Chardonnay, lemon juice, and 4 oz of the simple syrup to pitcher and stir just until well chilled. If the mixture is too tart (market produce has an unpredictable sugar content), add simple syrup two ounces at a time to adjust sweetness.
Swirl ribbons of rhubarb into the finished cocktail pitcher; a chopstick or skewer helps if you want to arrange the ribbons visibly against the glass.
Pour the cocktail into ice-filled, pre-garnished glasses and serve with a straw.