This creamy and thirst quenching rhubarb gin fizz 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 used in the rhubarb gin fizz form with lemon, lime, a touch of cream and a frothy egg white. It’s incredibly smooth and balanced, light and refreshing. But 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.
rhubarb gin fizz
This is a creamy, refreshing, thirst quenching gin cocktail with rhubarb syrup, frothy egg whites and zesty citrus. It’s incredibly smooth, balanced, light and refreshing. Good luck having just one.
- Yield: 1 1x
- Category: Drinks
- Cuisine: American
- 1 cup sugar
- 1 cup water
- 2 cups rhubarb, chopped
- 2 oz gin
- 1/2 oz lemon juice
- 1/2 oz lime juice
- 2 oz rhubarb syrup
- 1 oz heavy cream
- 1 egg white
- 1 lime slice, for garnish
- Combine all ingredients in a medium saucepan. Bring to a simmer and cook for 30 minutes.
- Cool, strain syrup into a glass container, cover and refrigerate.
- In a cocktail shaker, combine all ingredients except ice and shake for 1 minute.
- Add ice to shaker and shake another full minute.
- Strain into a short cocktail glass, such as a coupe, and garnish with a lime slice. Enjoy immediately!
- recipe adapted from The Dog’s Breakfast, via Food52
- rhubarb syrup will last for up to a month in the refrigerator
Keywords: rhubarb gin fizz