This rhubarb cocktail with gin is bright, refreshing and very seasonal. Made with simple strawberry rhubarb syrup, it’s the perfect cocktail for a late spring or early summer gathering!If a rhubarb cocktail is on your list to try, make my rhubarb drink a fizzy one. It is aromatic and tart yet very sweet and seasonal.
Rhubarb is only in season from April through July, and strawberries from June through July, so you’ll want to take advantage of this bright red fruit ASAP!
Strawberry rhubarb syrup lends a beautiful red color to this cocktail, the flavor is tangy, fresh and just the right amount of sweetness.
Lemon adds some brightness and acidity, while mint adds a subtle but refreshing herbal element.
Soft drinks dampen the sweetness a bit, and of course the gin is there to bring it together with its botanical and earthy aroma.
The simple strawberry and rhubarb syrup takes only about 5 minutes to prepare, and the cocktail itself comes together faster! However, the Simple syrup needs to simmer for at least 20 minutes Then it is left to sit until it reaches room temperature, which can take up to 60 minutes.
It’s pretty easy to make (pun intended), but be sure to keep these temporary steps in mind when you think about timing! I recommend making the simple syrup ahead of time and then making cocktails when your guests arrive.
The best part? Your stewed fruit and leftover syrup aren’t just for cocktails. You can stir a spoonful into yogurt or oatmeal, use it as a topping for pancakes, or even as a jam in a PB&J. The options are endless!
Ingredients you will need
Notes on ingredients
Strawberry: You will need 1 pound of strawberries to equal about 3 cups once the stems are removed and cut in half. Make sure to rinse the berries well before using them.
rhubarb: You will need 1 pound of rhubarb to equal about 4 cups once it is sliced. Look for crunchy stems that are firm, unbent, and free of bruises. If there are any leaves still hanging, be sure to remove them completely. The color should be reddish-pink or green – there is no difference in flavor between red and green rhubarb.
Gin (not pictured): I like to use Hendrick’s or a local distillery called Short Path.
Eggs: You will only need egg whites (not egg yolks) for this recipe. Eating raw or undercooked eggs may increase your risk of foodborne illness, so try using pasteurized eggs for this recipe. As a vegetarian alternative, you can use 2 tablespoons of aquafaba (the liquid left over from canned chickpeas) to replace one egg white.
Lemon: It is used to lighten the flavor and balance the sweet syrup with some acidity and citrus, and it also reacts with the egg whites to produce more foam!
Mint: You can find mint in most grocery stores. You’ll only need a few leaves for this recipe, but there are plenty of ways to use anything extra. It is perfect for many These are summer saladsor me Shamrock Shake Smoothie!
Carbonated water: Use any sparkling water, soft drink, etc.
sugar: I used cane sugar but granules will work too.
Equipment you will need
- medium bowl
- Cheese cloth or fine mesh strainer
- mixing bowl
- cocktail shaker
How to make strawberry rhubarb gin
Step 1: Add strawberries, rhubarb, sugar, and water to a medium saucepan. The mixture is boiled. Reduce heat and simmer, stirring occasionally, until fruit is broken down, 20 minutes.
Step 2: Let the mixture cool to room temperature (about 30-60 minutes).
Step 3: Place a cheesecloth or fine mesh strainer over a medium-sized mixing bowl and pour the strawberry-rhubarb mixture into the cheesecloth or strainer. Use a wooden spoon to press the mixture to filter. Once you have extracted as much liquid as possible, store the remaining fruit pulp in the refrigerator for future use.
The fourth step: Using a funnel if necessary (I am using a glass measuring cup), transfer the simple syrup to a glass container and store in the refrigerator for up to 3 weeks.
Fifth step: Add the gin, lemon juice, simple syrup, mint, and egg white (or aquafaba) to a cocktail shaker and shake vigorously for about 15 seconds. Add ice and shake again until cool, about 30-60 seconds.
Sixth step: Strain the drink into a glass and fill it with soda water. Optional: Garnish the drink with rhubarb peel.
Make the simple syrup ahead of time So you can quickly prepare cocktails when you’re ready for them!
Let the simple syrup cool in the fridge To cut cooling time in half!
Rhubarb Cocktail Questions and Answers
What can you mix with rhubarb?
I prefer gin because it is super fragrant and adds a bit more dimension. I haven’t tested any other alcoholic drinks, but vodka and tequila will probably work well, although the flavor profile will change a bit.
Can I turn this into a mocktail?
yes! Simply omit the gin and add more soda water. Or you can use a non-alcoholic gin alternative. There are a lot of spirits on the market right now!
How long does a simple syrup keep?
This 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 you can bring out exactly what you need when you’re ready to thaw.
I do not eat eggs (vegetarian/vegetarian/allergic). Is there an alternative?
yes! You can use aquafaba as a substitute for egg whites. Aquafaba is the leftover liquid from canned chickpeas and is a vegan alternative to egg whites. Two tablespoons of aquafaba equals one egg white. Produces the same foam that you get with egg whites!
For more refreshing cocktail inspiration, check out my recipes below!
For more summer fruit inspiration, check out my recipes below!
This recipe has been retested, reformulated, and revamped to bring you the most delicious (and prettiest) dishes ever! The original post was published in May 2017.
This rhubarb cocktail with gin is bright, refreshing and very seasonal. Made with simple strawberry rhubarb syrup, it’s the perfect cocktail for a late spring or early summer gathering!
For a simple strawberry rhubarb drink (makes about 2 cups):
- 1 1 pound strawberries, stems removed and cut into halves or quarters (about 3 cups)
- 1 pounds rhubarb, about 4-6 stalks, roughly chopped (about 4 cups)
- 1 cup Sugar
- 1 cup Water
To prepare the cocktail:
- 2 oz Trap (1/4 cup)
- 3/4 oz lemon juice from about 1/2 Lemon (1 1/2 tablespoons)
- 1 ounce Simple Strawberry Rhubarb Syrup (2 tablespoons)
- 2 Large torn mint leaves
- 1 egg white (or 2 tablespoons aquafaba) *
- Soda Club
For a simple strawberry rhubarb drink:
- In a medium saucepan, boil strawberries, rhubarb, sugar, and water. Reduce heat and simmer, stirring occasionally, until fruit is broken down, 20 minutes.
- Remove from heat and let cool to room temperature, about 60 minutes (or 30 minutes in the fridge!).
- Place a cloth or fine mesh strainer over a medium-sized mixing bowl and pour the strawberry-rhubarb mixture into the cheesecloth or cheesecloth. Use a wooden spoon to press the mixture to filter. Once you have extracted as much liquid as possible, store the remaining fruit pulp in the refrigerator for future use.
- Using a funnel if necessary (I am using a glass measuring cup), transfer the simple syrup to a glass container and store in the refrigerator for up to 3 weeks.
To prepare the cocktail:
- In a cocktail shaker, add the gin, strawberry rhubarb simple syrup, lemon juice, mint, and egg whites (or aquafaba) and shake vigorously for 15 seconds.
- Add ice to a cocktail shaker and shake again until cool, about 30-60 seconds.
- Strain the drink into a glass and fill it with soda water.
- Optional: garnish with rhubarb peel
- Eating raw or undercooked eggs may increase your risk of foodborne illness.
- Aquafaba is the leftover liquid from canned chickpeas and is a vegan alternative to egg whites.
- You don’t have to add lemon juice if you don’t have it but you won’t get the same amount of foam as a result.
- For a rhubarb mocktail, simply omit the gin (and you can add more soda water).
- Preparation time: 40 minutes
- Cooking time: 20 minutes
- category: cocktail
- dishes: summer
Key words: rhubarb cocktail, rhubarb cocktail with gin, rhubarb gin fizz, strawberry rhubarb gin, refreshing rhubarb cocktail