Rhubarb Rose (Empress Gin Rhubarb Cocktail)
The Rhubarb Rose combines tart rhubarb and delicate floral notes for the dreamiest gin rhubarb cocktail! Made with Empress Elderflower Rose Gin, homemade rhubarb syrup and creamy coconut milk, this cocktail is a must during rhubarb season!
If you love rhubarb, be sure to try my Rhubarb Sgroppino and Strawberry Rhubarb Cocktail this season too!
I partnered with Empress Gin to mix up the Rhubarb Rose recipe! Recipe and ideas are my own.
Rhubarb only comes into season in spring and early summer, and whenever it does, I want to make all the rhubarb cocktails. Once you make the homemade rhubarb syrup (which you can use for lots of other drinks), this gin rhubarb cocktail comes together quickly and has the prettiest color. The unique combination of rhubarb, floral gin, creamy coconut and bright lime, creates a beautifully balanced cocktail!
Recipe Ingredients
See the recipe card for quantities.
For the Cocktail
- Homemade rhubarb syrup: Ingredients below!
- Empress 1908 Elderflower Rose Gin: This floral-forward gin adds lovely botanical notes and a rosy hue to this drink. You can substitute with your favorite high quality gin.
- Coconut milk: I used carton coconut milk but canned coconut milk would also work.
- Lime juice: Fresh is always best!
- Rhubarb, Lime, Mint, Edible flowers: Optional garnishes
For the Rhubarb Syrup
- Rhubarb: 1 fresh stalk but frozen rhubarb would also work.
- Sugar: I like granulated pure cane sugar. Honey is a good substitute as well.
- Vanilla extract: Pure, not imitation.
Tools & Equipment List
- Cocktail Shaker
- Jigger
- Citrus Squeezer
- Small Sauce Pan
- Fine Mesh Strainer
- Syrup Bottles
- Cocktail Glass
You can check out my favorite glasses here!
How to Make This Recipe
Prepare the Rhubarb Syrup
Step 1: Prepare a stalk of rhubarb by cleaning and cutting into 1-inch chunks. You can use a vegetable peeler to peel some ribbons of rhubarb for garnish before cutting.
Step 2: In a small saucepan – combine rhubarb, sugar, water and vanilla extract. Bring to a boil over medium heat, stirring occasionally to dissolve the sugar. Reduce heat to low and simmer for 30 minutes, stirring occasionally. The rhubarb should be broken down and stringy.
Step 3: Remove from heat and cool for 10-15 minutes. Use a fine mesh strainer to remove solids. Store in a sealed jar in the refrigerator for up to 3 weeks.
Make the Cocktail
Step 1: To a cocktail shaker – add rhubarb syrup, Empress 1908 Elderflower Rose Gin, coconut milk, lime juice and ice. Shake until well chilled.
Step 2: Strain the cocktail mixture into a cocktail glass over ice. If desired, garnish with rhubarb ribbons, lime, mint and edible flowers.
Watch How to Make this Recipe
Tips for Making this Recipe
- Use carton coconut milk for an easier to mix and batch cocktail. If using canned coconut milk, you may want to minimize the quantity to taste. Shake really well!
- Give it a quick taste before straining and adjust sweetness or citrus to your liking.
- Store rhubarb syrup in a sealed jar in the refrigerator for up to 3 weeks.
Frequently Asked Questions
Store rhubarb syrup in an airtight jar for up to 3 weeks in the refrigerator.
If you can’t find Empress Elderflower Rose Gin, I recommend another contemporary gin with unique botanicals like Empress 1908 Indigo Gin or Hendricks. You can add a dash of rosewater for the floral flavor.
Yes! Multiply the recipe below by the desired servings. Add all ingredients to a pitcher with ice and stir to combine.
If using canned coconut milk instead of carton, I recommend adding all ingredients to a blender with a handful of ice and blending to fully mix the coconut milk.
More Empress Gin Cocktails to Try
- Rhubarb Empress & Tonic
- Empress Gin Lavender Lemonade Cocktail Recipe
- Empress Coconut Lychee Cocktail
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Rhubarb Rose
Ingredients
Cocktail
- 3/4 oz rhubarb syrup
- 1 1/2 oz Empress 1908 Elderflower Rose Gin
- 3/4 oz coconut milk
- 1/2 oz lime juice
- Rhubarb, for garnish
- Lime, for garnish
- Mint, for garnish
- Edible flowers, for garnish
Rhubarb Syrup
- 1 stalk rhubarb, around 12-14 inches, cut into 1 inch chunks
- 3/4 cup sugar
- 3/4 cup water
- 1 tsp vanilla extract
Equipment
- Small Sauce Pan
Instructions
Cocktail
- To a cocktail shaker – add rhubarb syrup, Empress 1908 Elderflower Rose Gin, coconut milk, lime juice and ice. Shake until well chilled.
- Strain into a cocktail glass over ice. If desired, garnish with rhubarb ribbons, lime, mint and edible flowers.
Rhubarb Syrup
- Prepare rhubarb by cutting into 1-inch chunks.
- Combine rhubarb, sugar, water and vanilla extract in a small saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 30 minutes, stirring occasionally. The rhubarb should be broken down and stringy.
- Remove from heat and cool for 10-15 minutes. Use a fine mesh strainer to remove solids.
- Store in a sealed jar in the refrigerator for up to 3 weeks.
Notes
- Use carton coconut milk for an easier to mix and batch cocktail. If using canned coconut milk, you may want to minimize the quantity to taste. Shake really well!
- Give it a quick taste before straining and adjust sweetness or citrus to your liking.
- Store rhubarb syrup in a sealed jar in the refrigerator for up to 3 weeks.
