Giacomo Gianniotti’s recipe, good for 8 oz: warm 6 oz of apple juice in a saucepan. Add 1.75 oz of cut rhubarb, 0.5 oz of ginger, 1 oz of cinnamon syrup, and 0.75 oz of apple cider. Bring to a boil while stirring. Cool and filter into a separate container. Store in the refrigerator.