Strawberry Rhubarb Cocktail
The Strawberry Rhubarb Cocktail is the perfect summer sipper! This gin cocktail is aromatic, sweet, tart and delightfully refreshing.
Strawberry and rhubarb is a classic combination and one of my all time favorites when it comes to pies. The tartness of the rhubarb and freshness of the strawberries balance each other in perfect harmony. The only thing better than strawberry and rhubarb in dessert is a strawberry rhubarb cocktail!
Rhubarb season is short so making it into a syrup like I do in this recipe is the perfect way to make it last a little longer!Jump to Recipe
If you ever see red “celery” at the market, that’s most likely rhubarb! Rhubarb is the edible stalk part of the rhubarb plant. And even though its texture and appearance of rhubarb are similar to celery, it’s a whole different thing!
Rhubarb has a delightfully sharp and sour taste that helps to boost anything that it’s added to! When stewed or used in a syrup, as I do in the Strawberry Rhubarb Cocktail, the juices from the rhubarb lead to a wonderfully infused tart taste!
Rhubarb season starts in April and goes to July but the season can be short depending on your location, so make sure to grab it when you can! If you can’t find rhubarb in your grocery store produce section, check your local farmers market!
Now onto how to make it! Because the Strawberry Rhubarb Syrup needs some time to cool, you want to make it at least 30 minutes before you plan to enjoy the cocktails. But you can make it in advance and it will last around a week in the fridge.
Making a simple syrup is very straightforward, hence the name! To make a very basic simple syrup, you need only heat the sugar and water. To make a flavored syrup, we do need to add the fruit of your choice. In our case, this will be strawberries and rhubarb!
To prepare the rhubarb, remove the very base and top of the stalk, as well as any remnants of leaves on the tops – rhubarb leaves are poisonous, so should be avoided. Slice the stalk down the center to create two thin, long stalks, and then chop short ways into pieces that are roughly a centimeter thick. The smaller the pieces of your fruit are, the more flavor you’ll extract.
Once your fruit is prepared, add it to a small saucepan along with your sugar and water. Put some heat under the pan to help dissolve the sugar, and then bring the mixture to a gentle boil. When you do reach that point, reduce the heat, and allow the mixture to simmer until the fruit is broken down about 20 minutes or so. Once it’s done, allow it to cool and strain out the fruit pieces.
The cocktail is easy! Simply add all your ingredients, except the club soda, to a shaker with some ice, and shake. Strain that into two cocktail glasses, top with a splash of club soda and your garnish, and serve!
If you like the Strawberry Rhubarb Cocktail, you should mix up some of my favorite gin recipes like the Berry Tea Cocktail or the Coconut Water Gimlet.
If you’re interested in taking Insta-worthy photos of your cocktails too, check out my free training on how to take Food & Drink Photos on a Budget!
And if you aren’t already, definitely follow me on Instagram and Facebook, to make sure you never miss a recipe, get tons of behind the scenes pics of everything I’m shaking up, shooting, and enjoying!