Strawberry Rhubarb Gin Fizz

  • Yield: Makes two cocktails 1x


For the simple syrup:

  • 1 lb strawberries, stems removed, halved/quartered (about 3 cups)
  • 1 lb rhubarb, about 4 stalks, chopped (about 4 cups)
  • 1 cup sugar
  • 1 1/2 cups water

For the cocktail:

  • 2 tablespoons lemon juice (about 1 lemon)
  • 2 large mint leaves
  • 4 ounces strawberry rhubarb simple syrup
  • 3 ounces gin
  • ice
  • club soda


For the simple syrup:

  1. Add strawberries, rhubarb, sugar and water to a medium pot. Bring to a boil. Lower heat and let simmer for 20 minutes, or until fruit is broken down. Let the mixture cool to room temperature.
  2. 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. Add the syrup to a bottle or jar to store.

For the cocktail:

  1. Add lemon juice and mint to a mortar and pestle and gently muddle the mint*. Pour lemon juice and mint into a cocktail shaker. Add syrup, gin and ice and shake vigorously until combined.
  2. Add ice to two cocktail glasses. Pour cocktail evenly between the two glasses. Top it off with club soda and enjoy!


If you thoroughly muddle the mint, it alters the color of the cocktail. Muddle the mint just enough so that the flavor is incorporated but you don’t end up with tiny pieces of mint throughout the cocktail.