Refreshing Rhubarb Cocktail with Gin

This rhubarb cocktail with gin is bright, refreshing, and super seasonal. Made with a strawberry rhubarb simple syrup, it’s the perfect cocktail for a late spring or early summer gathering!

If a rhubarb cocktail is on your list to try, you’ve got to make my rhubarb gin fizz. It’s aromatic, tart but sweet, and super seasonal. 

Rhubarb is only in season from April through July, and strawberries from June through July, so you’ll want to take advantage of these bright red fruits ASAP!

The strawberry rhubarb syrup lends a beautiful red color to this cocktail and the flavor is tangy, fresh, and just the right amount of sweet.

Lemon adds some brightness and acidity, while mint brings a subtle but refreshing and herbaceous element.

Club soda brings down the sweetness just a tad, and of course, gin is there to bring it all together with its botanical, earthy aroma.

The strawberry-rhubarb simple syrup only takes about 5 minutes to prep, and the cocktail itself comes together even faster! However, the simple syrup does need to simmer for at least 20 minutes and then left to sit out until it comes to room temperature, which can take up to 60 minutes.

It’s super simple to make (pun intended), but be sure to take these interim steps into account when you’re thinking about timing! I’d recommend making the simple syrup ahead of time and then you can make the cocktails when your guests arrive.

The best part? Your cooked fruits and leftover syrup aren’t just for cocktails. You can stir a spoonful into yogurt or oatmeal, use it as a pancake topper, or even as your jam in a PB&J. The options are endless!

Ingredients You’ll Need

Notes on Ingredients

Strawberries: You’ll need 1 pound of strawberries to equal about 3 cups once de-stemmed and halved. Make sure to rinse berries  thoroughly before using.

Rhubarb: You’ll need 1 pound of rhubarb to equal about 4 cups once chopped. Look for crisp stalks that are firm, unbent and bruise-free. If there are any leaves still attached, be sure to remove them completely. The color should be reddish-pink or green – there’s no flavor difference between red and green rhubarb.

Gin (not pictured): I like using Hendrick’s or a local distillery called Short Path.

Egg: You’ll need only the egg white (not the yolk) for this recipe. Consuming raw or undercooked eggs may increase your risk of foodborne illness so try to use pasteurized eggs for this recipe. For a vegan alternative, you can use two tablespoons of aquafaba (the remaining liquid from canned chickpeas) to replace one egg white.

Lemon: Used to brighten up the flavor and balance the sweet syrup with some acidity and citrus, and it will also interact with the egg white to produce more foam!

Mint: You can find mint at most grocery stores. You’ll only need a few leaves for this recipe, but there are plenty of ways to use up anything extra. It’s perfect for many of these summer salads, or for my Shamrock Shake Smoothie!

Soda water: Use any sparkling water, club soda, etc.

Sugar: I used cane sugar but granulated would work too.

Equipment You’ll Need

• Medium pot
• Cheese cloth or fine mesh strainer
• Mixing bowl
• Cocktail shaker

How to make Strawberry Rhubarb Gin Fizz

Step 1: Add strawberries, rhubarb, sugar and water to a medium pot. Bring to a boil. Lower heat and let simmer, stirring occasionally, until fruit is broken down, about 20 minutes.

Step 2: Let the mixture cool to room temperature (about 30-60 minutes).

Step 3: Place a cheese cloth or fine mesh strainer over a medium mixing bowl and pour strawberry rhubarb mixture into the cheesecloth or strainer. Use a wooden spoon to press down on the mixture to strain. Once you’ve extracted as much liquid as possible, store the remaining fruit pulp in the fridge for future use.

Step 4: Using a funnel if needed (I use a glass measuring cup), transfer the simple syrup into a glass jar and store in the refrigerator for up to 3 weeks.

Step 5: Add gin, lemon juice, simple syrup, mint, and egg white (or aquafaba) to cocktail shaker and shake vigorously for about 15 seconds. Add ice and shake again until cold, about 30-60 seconds.

Step 6: Strain drink into glass and fill to the top with soda water. Optional: garnish drink with rhubarb peel.

EXPERT TIPS

Make the simple syrup ahead of time so that you can make your cocktails quickly when you’re ready for them!

Let the simple syrup cool in the refrigerator to cut cooling time in half!

Rhubarb Cocktail FAQs

What can you mix with rhubarb? 

I prefer gin because its super aromatic and adds a bit more dimension. I haven’t tested any other liquors, but vodka and tequila would likely work well, though the flavor profile will change a bit. 

Can I make this into a mocktail?

Yes! Simply omit the gin and add a little more soda water. Or you could use a non-alcoholic gin alternative. There are lots of booze-free spirits on the market now! 

How long does the simple syrup keep for?

Strawberry rhubarb simple syrup will keep in the fridge for about a month! You can also freeze the simple syrup for up to three months – the best way to do this is in a silicone ice cube tray so that you can take out exactly what you need when you’re ready to thaw.

I don’t eat eggs (vegetarian/vegan/allergy). Is there a substitute?

Yes! You can use aquafaba as a substitute for the egg white. Aquafaba is the liquid leftover from canned chickpeas and is a vegan substitute for the egg white. Two tablespoons of aquafaba equals one egg white. It produces the same foam you’d get with an egg white!

For more refreshing cocktail inspiration, check out my recipes below!

For more summer fruit inspiration, check out my recipes below!

This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published May 2017. 

Print