Rhubarb Cocktail

Servings: Servings

Calories: 231kcal

Author: Galley Kat

Perfectly pink and frothy and oh so refreshing!

Print Recipe

US - Metric

Ingredients

For Rhubarb Ginger Syrup

6 Cups Rhubarb Cut into 1/4” pieces
1 Piece Fresh ginger Unpeeled and cut into 1/4” coins
3/4 Cup Apple cider vinegar
1 1/4 Cups Sugar

For each cocktail

2 Oz Gin Optional
1/2 Oz Lime juice Freshly squeezed
2 Oz Rhubarb Ginger Syrup
Club soda For serving

Instructions

For Rhubarb Ginger Syrup

Combine rhubarb, ginger, vinegar, and sugar in a medium saucepan over medium-high heat. Cover and bring to a boil, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 10–15 minutes.
Using a fine-mesh sieve or a colander lined with cheesecloth, strain mixture into a glass container. Let cool to room temperature, then chill.

For each cocktail

Combine gin, lime juice, and reserved ginger-rhubarb shrub in a cocktail shaker. Fill shaker with ice and shake until outside of shaker is frosty, about 30 seconds. Strain into an ice-filled Collins-style glass, filling three-quarters full. Top off with club soda.

Notes

Do ahead: You can make the Rhubarb Ginger Syrup in advance and keep in the refrigerator up to a week.

Save: If you are like me and hate to throw out perfectly good food, why not save the rhubarb solids (ginger bits removed of course) and add them to you next muffin recipe?

Nutrition