Fizzy and refreshing, this seasonal gin cocktail is the ultimate warm weather pleaser.
You know spring is here for good when next to the first local strawberries of the year also the ruby-red stems of rhubarb are making their entrance at the farmers’ market.
It’s a highly popular combination that goes far beyond the traditional strawberry and rhubarb pie or the much-loved strawberry-rhubarb compote served over ice cream around here.
One of my favourite ways to put rhubarb to good use is making rhubarb syrup. It’s an awesome mixer for many drinks, from simply adding sparkling water, prosecco (or why not, champagne) to a wide range of fancy cocktails.
You will know what I mean when you try this fantastic rhubarb gin cocktail.
Sure, there are now lots of rhubarb-flavoured gins out there. But mixing this cocktail with homemade rhubarb syrup will elevate your drink to a totally new level.
This homemade rhubarb syrup is easy to make and will also keep well in the fridge for a couple of days. Which means, you can try some more exiting mixes, like mentioned above.
Recipe: Rhubarb Gin Cocktail
Homemade Rhubarb Syrup
For approximately one bottle of 0.75 l
1 kg rhubarb,
200 g brown sugar
100 g strawberries
1 vanilla pod
1 cinnamon pod
½ teaspoon cardamom
juice and zest of one orange
Rinse the rhubarb until clean. Remove the ends and chop into small pieces.
Add all ingredients to a saucepan. Bring to boil over medium heat and continue to simmer for 15 minutes.
Pour through a fine sieve, then set aside to cool completely.
Keep in the fridge until needed
Rhubarb Gin Cocktail
30 ml rhubarb syrup
20 ml gin
20 ml grapefruit juice
80 ml champagne
Add gin, rhubarb syrup, and grapefruit juice in a shaker over ice. Shake vigorously for about 30 seconds.
Pour in a cocktail glass over ice, then top up with the champagne.