rhubarb gin fizz

rhubarb gin fizz

This creamy and thirst quenching cocktail is a wonderful way to stretch out the end of rhubarb season. Chop up the last rhubarb stalks you can get your hands on and simmer with water and sugar to create a bright, tangy rhubarb syrup that will last up to a month in the fridge. This syrup is best in the gin fizz form, with lemon, lime, a touch of cream and a frothy egg white. It's incredibly smooth and balanced, light and refreshing. If you have leftovers, try a splash of the syrup with sparkling wine for a twist on a bellini, over yogurt for a fancy breakfast or stir a spoonful in your tea for a fresh change from honey. Enjoy!

rhubarb gin fizz

makes 1 drink | recipe slightly adapted from The Dog's Breakfast, via Food52


rhubarb syrup:

  • 1 cup sugar

  • 1 cup water

  • 2 cups rhubarb, chopped

gin fizz:

  • 2 oz London dry gin

  • 1/2 oz lemon juice

  • 1/2 oz lime juice

  • 2 oz rhubarb syrup

  • 1 oz heavy cream

  • 1 egg white

  • ice

  • 1 lime slice, for garnish


rhubarb syrup:

  1. Combine all ingredients in a medium saucepan. Bring to a simmer and cook for 30 minutes.

  2. Strain syrup into a glass container, cool, cover and refrigerate.

  3. Syrup will last in the fridge for up to a month.

gin fizz:

  1. In a cocktail shaker, combine all ingredients except ice and shake for 1 minute.

  2. Combine all ingredients except ice in a cocktail shaker and shake vigorously for 1 minute. Add ice to shaker and shake another full minute.

  3. Strain into a short cocktail glass, such as a coupe, and garnish with a lime slice. Enjoy immediately!