Ready for this week’s cocktail? It’s a mouthful with a mouthfeel that sends you into a mini vacation. The Rhubarb Ginger Gin Fizz is the perfect cocktail to ease you into the weekend and celebrate the end of early-summer harvest. Rhubarb is best consumed in the late-spring or early-summer months and is mostly seen in pie or crumble form here in the South. While I have absolutely consumed my fair share of rhubarb-strawberry pies, it has taken me an embarrassingly long time to learn that rhubarb is actually a vegetable… AND to top it off, it does not produce that bright red juice that I expected out of it. What a letdown. Fortunately, the delicious tart flavor that comes out of these celery-sibling stalks makes up for its lackluster looks.
To make these cocktails, you have to do a little heavy lifting and *gasp* real cooking. I, of course, think this is all worth it – but I am warning you now! This rhubarb ginger syrup comes together in about 30 minutes and requires you to pull out your cutting board and knife. Make a large batch so you can enjoy the syrup well past a few drinks. Chop up the rhubarb into small cubes and peel one hunk of ginger. Looking for some helpful cooking hints to go with your alcohol? Use the edge of a spoon to peel ginger rather than a vegetable peeler.
Add your rhubarb and ginger to a pot with lemon juice and equal parts water and sugar and set that sucker to high. I bring everything to a boil and then immediately bring back down to a simmer for 5 minutes or until the rhubarb is very soft. I do a little mashing to release more juice and then let the pot sit off the heat for another 10 minutes to steep. After those little nuggets of deliciousness mingle for a bit, strain and keep syrup in the fridge for up to one month! This syrup would be incredible in lemonades or with club soda if you want to enjoy outside of happy hour.
I am trying not to get too far ahead of myself here, but this may be my favorite cocktail on the blog so far. You all know how much of a sucker I am for pucker-inducing treats. The tartness of the rhubarb is the perfect compliment to the floral notes in gin and spiciness of fresh ginger. This may be my drink of choice for the next few weeks. Move aside Sunday scaries wine night. We are taking these Rhubarb Ginger Gin Fizzes straight into next month!
Rhubarb Ginger Gin Fizz
Total Time: 30 minutes
Serves: 2 (easily adjusted for more)
- 4 ounces gin
- 1 small bottle ginger beer
- Juice from 2-3 lemons
- 4 ounces rhubarb ginger syrup
- 2 stalks rhubarb
- 1 medium-sized piece of ginger
- Juice from 1 lemon
- 1 cup water
- 1 cup sugar
- Cubed ice
Start by preparing the rhubarb ginger syrup. Chop fresh rhubarb into cubes and peel ginger. Add rhubarb and entire piece of ginger into a pot with juice from 1 lemon and equal parts water and sugar. Bring to a boil. Once mixture comes to a boil, lower heat and simmer for 5-10 minutes until rhubarb is broken down and soft. Mash rhubarb to release additional flavor and remove from heat. Let mixture sit for 10 minutes, then strain out solids and keep syrup in fridge for up to one month. This makes enough syrup for 6-8 drinks.
Add cubed ice, gin, lemon juice, and rhubarb ginger syrup to tall mixing glass. Using a stirring spoon, stir until cold. I add equal parts gin and syrup because I want the rhubarb to really shine. Use extra lemon juice if too sweet, I find that the juice really cuts through the sweetness and allows the tart flavors to shine.
Add mixture to glasses filled with ice and top with ginger beer (I prefer Fever Tree). Garnish with thyme if you are feeling it and serve!