A party in a glass. This bright pink cocktail combines tart rhubarb, spicy ginger, lime, herbal rhubarb spirits and gin for summer cocktail happiness.
Cheers! It’s rhubarb season. And I’m a total #Rhubarbgeek – as evidenced by the NINE rhubarb recipes we have created…and the recent Facebook Live my 4-year old and I did on an easy 5-Minute Rhubarb Sauce.
Another person who adores rhubarb is my mother-in-law.
Now, we don’t always see eye-to-eye. Our preferences in libations vary drastically. She is more a Mogen David wine fan than I. And we usually disagree about the size of ice cream scoop that is necessary for my children. But I’m super lucky to have her. She will drop everything to drive 9 hours from Michigan to care for my kids whenever needed.
And she has nine giant rhubarb plants in her garden.
With the recent bounty she brought me, I created this cocktail for The Recipe ReDux‘s May theme of Cocktails and Mocktails. This lovely sipper is sweet, like Grandma’s Ball’s preferred wine. But not too sweet, like quadruple scoops of ice cream. In fact, the tartness of rhubarb provides perfect balance to any cocktail.
You may be wondering: how do you get those tough vegetable stalks into a cool glass of refreshment? You make rhubarb sauce. This is easy because rhubarb cooks down in less than 10 minutes. Then not only do you have thick sweet-tart sauce to top pancakes, but, when strained, you have this gorgeous ruby-colored cocktail mixer.
And why add ginger? Because ginger and rhubarb taste awesome together. The sweet spiciness of ginger sort of unpuckers your mouth from rhubarb.
Why lime? The sour adds another zip of refreshment.
Frozen raspberries add brilliant color, because rhubarb is sometimes more olive green in color than pink.
Why rhubarb spirits? Why not! I was given my first bottle of Rhubarb Tea by a friend who knows I’m a #Rhubarbgeek (Deanna!) and its vanilla, cardamom, pink peppercorn, coriander aromas are now a favorite in summer lemonade. You could also just double the amount of gin.
And gin…. is best here because herbal notes complement the herbal vegetable. And because, well, I am a gin girl. Ruby Rhubarb Ginger Cocktail for summer sipping via @TspCurry #TheRecipeReDux Click To Tweet
Would Grandma Ball approve? I’m not sure. But she would certainly try it. She’ll try anything. Remind me sometime to tell you the story about how she tried a fish eyeball when we were vacationing together in Florida a while back.
Ruby Rhubarb Ginger Cocktail
A party in a glass. This shockingly pink cocktail combines tart rhubarb, spicy ginger, lime, herbal rhubarb spirits and gin for summer cocktail happiness.
Rhubarb Ginger Syrup
1 pound rhubarb, chopped (about 4 cups)
2-inch piece (1.3 oz) ginger, unpeeled, cut into 1/4-inch slices
1/4 cup frozen raspberries
1/2 cup sugar
For each cocktail:
1 1/2 ounces Rhubarb Ginger Syrup
1 ounce gin (I used Pinckney Bend Gin)
1 ounce Rhubarb Tea spirits (or gin)
1/2 ounce fresh lime juice
Rhubarb Ginger Syrup
Combine rhubarb, ginger, raspberries and sugar in a medium saucepan. Cover and cook over medium-high heat until boiling, then reduce heat to low. Cook, stirring occasionally, until rhubarb is completely broken down and strands are visible, 6-10 minutes.
Using a fine mesh strainer, over a bowl, pour sauce through strainer. Press down with a rubber scraper to extract as much syrup as possible. I got about 1 cup syrup. Refrigerate until cold.
For 1 cocktail:
Combine Rhubarb Ginger Syrup, gin, Rhubarb spirits, lime juice in a cocktail shaker. Fill shaker 3 ice cubes and shake about 30 seconds. Strain into a highball-style glass. Top off with club soda.
Do you like rhubarb? What beverages do you like to drink in summer?
Sunday 8th of July 2018
Going to make this recipe because it sounds amazing but wondering if I need to add water to make the syrup. In the past I have always added equal parts sugar and water to make syrup
Monday 9th of July 2018
You could add 1/4 cup water. But it would water down the syrup slightly. Rhubarb and raspberries generate a fair amount of liquid. Thanks for letting me know you're making my favorite cocktail!
Monday 21st of August 2017
I think I would really enjoy this...I like rhubard pie! That's kind of the same thing...
Tuesday 22nd of August 2017
Thanks Ben. Rhubarb pie rocks!
Tuesday 23rd of May 2017
I love that you used raspberries to increase the color! Those drinks look tasty and beautiful!
Wednesday 24th of May 2017
Much appreciated, Alison. I love using frozen raspberries for color in lots of recipes: Whipped cream, frosting, salad dressings.
Tara | Treble in the Kitchen
Monday 22nd of May 2017
OMG! Rhubarb and ginger sound like such a winning combination!
Tuesday 23rd of May 2017
Winning and totally refreshing Tara! Kinda like a tart apple pie with lots of ginger spice - only better!