Strawberry-Rhubarb Shrub Cocktail

To prepare shrub syrup: Combine honey and vinegar in a medium saucepan. Cook over medium-low heat, stirring frequently, until the honey dissolves. Add strawberries and rhubarb; bring to a boil. Reduce heat to maintain a simmer; cook, stirring frequently, until the fruit begins to break down, about 10 minutes. Remove from the heat and let cool for about 15 minutes.

Pour the cooled syrup through a fine-mesh strainer; discard solids. You will have about 1 cup of syrup; refrigerate any extra in an airtight container for up to 1 month.

To prepare cocktail: Fill a highball glass with ice. Add gin and 1 ounce of the shrub syrup; stir to chill. Top with sparkling water and stir gently to combine. Garnish with a strawberry, rhubarb ribbon and/or basil leaves, if desired.