Strawberry Rhubarb Gin Rickey Cocktail
Celebrate spring and summer with this sweet-tart Strawberry Rhubarb Rickey. This is a pretty pink gin cocktail with crushed strawberries, rhubarb syrup and fresh lime. So refreshing!
Equipment
Ingredients
Rhubarb Syrup:
- ½ pound (225 g) rhubarb chopped
- ½ cup (120 g) granulated sugar
- 1¼ cups (300 ml) water
Cocktail:
- 2 strawberries
- 2 ounces (60 ml) Rhubarb Syrup
- 2 ounces (60 ml) fresh lime juice
- 2 ounces (60 ml) ice-cold gin
- Crushed ice
- Sparkling water
- Thinly sliced lime wheels strawberries and thinly shaved rhubarb for garnish
Instructions
- Make the rhubarb syrup
- Combine all ingredients in a small saucepan and bring to a simmer. Lower the heat to a slow bubble and cook until the rhubarb softens to a mushy texture, about 15 minutes.
- Puree the rhubarb with an immersion blender or small food processor until smooth. Refrigerate until cold. Or if you're very thirsty, chill the puree in a bowl of ice water until cold.
Make the cocktail:
- Put the strawberries in a cocktail shaker and muddle gently. Add 1 cup of crushed ice and the Rhubarb syrup, lime juice and gin.
- Shake vigorously and strain into a glass filled with crushed ice. Top with a splash of sparkling water. Stir once or twice to mix.
- To garnish the drink, thread the lime wheels, a slice of strawberry and coiled rhubarb on a cocktail pick.
Notes
- Keep the rhubarb syrup in a covered container in the refrigerator up to a week. The recipe makes 2 cups, enough for 8 drinks.
- To make a batch of drinks, multiply the amount of syrup, lime juice and gin into a pitcher and stir. Pour the mixture into ice-filled glasses then top off with a splash of the sparkling water or club soda.
Nutrition
Calories: 210kcal
