While making the strawberry rhubarb compote recently, I thought I was pretty clever. For whichever use I had intended for the deliciously sweet fruit mixture - I've tried making it in so many ways recently, I've lost track - I found myself with way too much liquid. Both the strawberries and rhubarb give off a ton of their flavor this way when cooking. So I drained off the excess and thought - why not use it to sweeten a beverage? Because really, it's pretty much a flavored simple syrup but with mostly natural fruit sugar.
I looked to my meager bar supply and thought gin would be a good pairing. And it was. I enjoy a good gin and tonic in the warm months and this addition was excellent. Though I wasn't the only one with this thought. NPR just featured a rhubarb cocktail - except, to their error, without the strawberry aspect. Other sites offered similar ideas as well, but I didn't see any where they were also utilizing the cooked fruit. As long as you're not straining out every ounce of moisture from the compote - and how much you drain is dependant on your intended use - you've got yourself one great drink for nothing. You can thank me later.