Barbapapa

The Sambar, 425 N.W. Market St. in Seattle, Washington serves an amazing drink called the Barbapapa. "It's almost like two drinks for one price", says the bartender Michael Getz

The Barbapapa ($10) is a floating pinkness, with its dollop of rhubarb sorbet. Barbapapa is like the root-beer float of cocktails. And since the sorbet dissolves as you drink it, changing the flavor by the time it goes bottoms up.

BARBAPAPA
2 ounces Hanger One Kaffir Lime Vodka
1 ounce Cointreau
1 ounce fresh lime juice
Garnish with a dollop of rhubarb sorbet

RHUBARB SORBET
• 1 cup + 2 tablespoons sugar
• 1 cup water
• 3 tablespoons fresh lemon juice
• 1 pound of fresh rhubarb, cut into 1 inch pieces
• 2 tablespoons light corn syrup
Put the sugar, water and lemon juice in a large saucepan. Stir over low heat until sugar dissolves. Increase heat, bring to a boil, add rhubarb, and simmer until rhubarb is tender (about 10 minutes).
Transfer to food processor and puree until smooth. Stir in corn syrup.
Cool. Freeze in ice cream maker.
Yield: 4.5 cups

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