This rhubarb cocktail with gin is bright, refreshing, and super seasonal. Made with a strawberry rhubarb simple syrup, it’s the perfect cocktail for a late spring or early summer gathering!
For the strawberry rhubarb simple syrup (makes about two cups):
- 1 lb strawberries, stems removed and halved or quartered (about 3 cups)
- 1 lb rhubarb, about 4-6 stalks, roughly chopped (about 4 cups)
- 1 cup sugar
- 1 cup water
For the cocktail:
- 2 ounces gin (1/4 cup)
- 3/4 ounce lemon juice, from about 1/2 lemon (1 1/2 tablespoons)
- 1 ounce strawberry rhubarb simple syrup (2 tablespoons)
- 2 large mint leaves, torn
- 1 egg white (or 2 tablespoons aquafaba)*
- club soda
For the strawberry rhubarb simple syrup:
- In a medium pot, bring strawberries, rhubarb, sugar and water to a boil. Lower heat and let simmer, stirring occasionally, until fruit is broken down, about 20 minutes.
- Remove from heat and let sit until cools to room temperature, about 60 minutes (or 30 minutes in the refrigerator!).
- Place a cheese cloth or fine mesh strainer over a medium mixing bowl and pour strawberry rhubarb mixture into the cheese cloth or strainer. Use a wooden spoon to press down on the mixture to strain. Once you’ve extracted as much liquid as possible, store the remaining fruit pulp in the fridge for future use.
- Using a funnel if needed (I use a glass measuring cup), transfer the simple syrup into a glass jar and store in the refrigerator for up to 3 weeks.
For the cocktail:
- In a cocktail shaker, add gin, strawberry rhubarb simple syrup, lemon juice, mint, and egg white (or aquafaba) and shake vigorously for about 15 seconds.
- Add ice to cocktail shaker and shake again until cold, about 30-60 seconds.
- Strain drink into glass and fill to the top with soda water.
- Optional: Garnish with rhubarb peel
- Consuming raw or undercooked eggs may increase your risk of food-borne illness.
- Aquafaba is the liquid leftover from canned chickpeas and is a vegan substitute for the egg white.
- You don’t have to add lemon juice if you don’t have it but you won’t get as much foam as a result.
- For a rhubarb mocktail, simply omit the gin (and you can add extra soda water).
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Cocktail
- Cuisine: Summer
Keywords: rhubarb cocktail, rhubarb cocktail with gin, rhubarb gin fizz, strawberry rhubarb gin fizz, refreshing rhubarb cocktail