These easy to make, pretty pink rhubarb cocktails are perfect to celebrate the arrival of spring and warm weather. Cheers!
This is a thirst-quenching fresh rhubarb cocktail. It’s mixed with an easy homemade rhubarb syrup and some gin, fresh lime and a dash of vermouth. If you’re not a fan of sweet-on-sweet cocktails, this one is for you.
Rhubarb needs cold weather to thrive (unlike many humans 🙂
I lived in the Upper Midwest for a few years, and the sight of that rhubarb coming up was like a beacon on a cold, dark night — the first hopeful sign of spring. Rhubarb would appear weeks before trees budded and flowers bloomed.
Although it’s technically a vegetable, cooks often treat it as a fruit. I definitely do, and love to baking it into tarts and cakes (like these Big Strawberry-Rhubarb Crumble Muffins, which are like personal-size coffeecakes).
When you’re shopping for rhubarb, choose stalks that are red or pink colored, rather than mostly green. Those stalks will make a prettier pink syrup.
I love the infusion of color red rhubarb gives to this drink, along with its sweet-tart earthiness, which seems to match up perfectly with the slightly bitter herbal flavors in dry vermouth.
The leftover rhubarb pulp doesn’t look as pretty as the syrup, kind of sludgy and beige, but it does taste delicious. Stir it into yogurt or a bowl of creamy oats — it’s definitely worth saving.
refreshing rhubarb lime cocktail
Yield 1 drink
- The rhubarb syrup recipe will yield more than enough for 4 drinks. Double the batch for a party.
- Stir extra syrup into sparkling water for a virgin cocktail or pour over fresh strawberries and yogurt.
- 1/2 pound rhubarb, chopped
- 1/2 cup sugar
- 1 1/4 cups water
- 1 long strip of lemon or orange peel
- Juice of 1/2 a lime, plus thinly sliced lime for garnish
- 2 ounces ice cold gin
- 2 ounces dry white vermouth
- 2 ounces rhubarb syrup
- Dash of bitters (Peychauds is my favorite)
- Make the syrup: Combine rhubarb, sugar, water and peel in a small heavy saucepan. Bring to a simmer, then lower heat and cook until rhubarb is broken down and tender, 15 - 20 minutes.
- Pour the mixture through a strainer set over a bowl to let the syrup run through. Stir gently to expedite the process, but try not to push too hard or the solids will cloud the syrup. Cool before using. Refrigerate for a up to week or two.
- Combine ingredients for cocktail in a shaker with ice cubes. Shake vigorously and strain into a rocks glass filled with crushed ice. Garnish with lime wheel.
Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
Have a question or feedback? Get in touch or leave me a comment below — I love hearing from you!