Each spring we look forward to our rhubarb harvest and all the fabulous treats we can make with it. Yes, there’s rhubarb crisp, rhubarb strawberry pie, and rhubarb bread, but this year, we decided to try a few rhubarb cocktails.
By itself, rhubarb has a strong, tart taste, which is why recipes often call for sugar to balance out the flavor. Keeping that in mind, we created our drinks using rhubarb infused simple syrups to add the sweet-tart flavor needed.
We hope you like these cocktails as much as we did!
Makes 1 cocktail, the simple syrup will make 4 to 5 cocktails.
- 2 oz gin
- 1 oz lime juice
- 2 oz plus 1 tsp rhubarb simple syrup (recipe follows)
- 1/2 oz rhubarb bitters (we used blood orange bitters)
- 1 oz lemon lime soda
- lime for garnish
- Pour all ingredients into an ice-packed cocktail shaker and shake vigorously for 30 seconds.
- Strain into a rock glass filled with ice. Top with rhubarb simple syrup and a lime wheel.
Ingredients for Rhubarb Simple Syrup:
- 4 rhubarb stalks, chopped
- 1/2 cup honey
- 1 cup water
- Place all ingredients in a medium saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat, cover, and simmer for 15-20 minutes. Stir often.
- Strain through a fine sieve over a bowl, using a spoon to press down on the rhubarb to extract as much liquid as possible. Let cool and refrigerate until required.
Makes 1 small cocktail
- 1 oz white rum
- 2 oz rhubarb syrup (recipe below)
- 5 (or so) mint leaves
- 1 Tbs lime juice
- lime zest
In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves and the lime juice. Using a muddler or the end of a wooden spoon muddle the ingredients. You want to really bruise and break up the mint leaves. Add the rum and syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.
This is enough syrup to make plenty of cocktails. If alcohol isn’t for you a couple ounces of this syrup added to sparkling water and a squeeze of lime makes a delightful non-alcoholic version of this drink.
- 8 oz chopped rhubarb (2-3 small stalks)
- 1 cup sugar
- 2 cups water
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ vanilla bean (optional)
Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely. Strain the ingredients. Reserve the rhubarb to top yogurt, ice cream or oatmeal. The syrup will keep covered in the fridge for two weeks.
Rhubarb Mezcal Margarita
This was our first time trying Mezcal, it is a little more smokey in flavor than tequila. I will say, we tried this later with silver Patron and liked that too. So if you prefer light tequila go ahead and use it.
Makes 4 cocktails
- 1 cup rhubarb, chopped
- 1 cup sugar
- 1 cup water
- 4 shots mezcal
- 1/2 cup limes juice, about 4 large limes + more for garnish
- Course salt
In a medium saucepan, bring agave syrup and water to a slight boil. Add the rhubarb and cook at medium heat for 10 minutes. Let cool in the pan, about 30 minutes, and strain syrup into a jar or lidded container.
Note: You can reserve the sugared rhubarb pulp. It’s perfect for spreading on toast or serving warm over vanilla ice cream.
Salt the rim of four lowball glasses. Place 1 pinch of salt at the bottom of each glass and fill with ice.
Fill a cocktail shaker with ice followed by 4 oz. rhubarb syrup, mezcal, and lime juice. Shake vigorously until chilled.
Pour into prepped glasses. Garnish with lime.