Rhubarb Gin Fizz

Welcome back to my little cocktail corner! Today, we’re diving into the vibrant and tangy world of rhubarb with a delightful twist on a classic: the Rhubarb Gin Fizz. 

This refreshing drink perfectly balances tart rhubarb with the botanicals of gin, creating a cocktail that’s both sophisticated and easy to make at home. 

Whether you’re hosting a summer garden party or looking to unwind after a long day, this Rhubarb Gin Fizz is sure to impress.

So, let’s explore how to make this delicious cocktail, along with some tips, variations, and frequently asked questions to ensure you mix the perfect Rhubarb Gin Fizz every time.

Why You’ll Love This Rhubarb Gin Fizz

Rhubarb is often celebrated for its unique tart flavor and striking pink hue. And it takes center stage in this delicious gin cocktail. 

When combined with gin, lemon juice, and a touch of soda water, it transforms into a fizzy, refreshing drink that’s perfect for any occasion. 

And if you add the optional egg white, you’ll get a silky texture and a beautiful frothy top, making this drink as pleasing to the eye as it is to the palate.

Ingredients

This Rhubarb Gin Fizz recipe offers a delightful blend of flavors. It’s refreshing, lightly sweetened, and beautifully balanced with a fizzy finish. 

This cocktail is ideal for special occasions, and it’s one I know you’ll turn to all summer long. 

Here’s what you’ll need to create this refreshing drink:

• Rhubarb Syrup: Made from fresh rhubarb, sugar, and water.
• Gin: A good quality gin to complement the rhubarb syrup.
• Lemon Juice: Freshly squeezed for the best flavor.
• Egg White: For a frothy, creamy texture (optional).
• Soda Water: For the fizzy finish.
• Ice: To chill the drink.
• Garnish: Fresh rhubarb stalks or lemon slices.

How to Make Rhubarb Gin Fizz

From the tangy sweetness of rhubarb syrup paired to the botanical notes of gin and the effervescence of soda water, this drink is a delightful twist on a classic gin fizz.

And it’s so easy to recreate!

Make the Rhubarb Syrup:

• 1 cup rhubarb, chopped
• 1/2 cup sugar
• 1/2 cup water
• Combine rhubarb, sugar, and water in a saucepan. Bring to a boil, then simmer until the rhubarb is soft and the mixture is syrupy. Strain and let cool.

Mix the Cocktail:

• In a cocktail shaker, combine the gin, rhubarb syrup, lemon juice, and egg white (if using). Shake vigorously without ice to create a frothy texture.
• Add ice to the shaker and shake again until well chilled.

Serve:

• Strain the mixture into a glass filled with ice. Top with soda water and gently stir.
• Garnish with a rhubarb stalk or a lemon slice.

Tips for the Perfect Rhubarb Gin Fizz

Crafting the perfect Rhubarb Gin Fizz involves a few key steps and tips to ensure that each sip is as delightful as the last. 

So, read these handy tips and tricks to make your drink perfect.

• Proper Shaking Technique: When using egg white, start by shaking all the ingredients without ice (dry shake) to create a rich, frothy texture. Then, add ice and shake again to chill the mixture. This two-step shaking process ensures a velvety smooth texture.
• Fresh Ingredients Matter: Use fresh rhubarb and freshly squeezed lemon juice for the best flavor.
• Adjust Sweetness: Taste the cocktail and adjust the sweetness by adding more rhubarb syrup or lemon juice as needed.
• Chill Your Glassware: Chilled glassware helps keep your cocktail cold longer and enhances the overall drinking experience. Simply place your glass in the freezer for a few minutes before serving.
• Garnish with Style: A fresh rhubarb stalk or a lemon slice not only adds a visual appeal but also enhances the aroma of the cocktail. For an extra touch, twist the lemon slice over the drink to release its essential oils.
• Use Quality Gin: A good-quality gin with botanical notes complements the rhubarb syrup beautifully. Avoid overly juniper-forward gins and opt for a more balanced or floral gin for the best results.

Recipe Variations

The Rhubarb Gin Fizz is a versatile cocktail that lends itself to a variety of delicious twists. 

Here are some of my go-to variations to try, each offering a unique spin on the classic recipe:

• Rhubarb Ginger Fizz: Add a slice of fresh ginger to the rhubarb syrup for a spicy kick. 
• Rhubarb Strawberry Fizz: Muddle a few fresh strawberries in the cocktail shaker before adding the other ingredients. The sweetness of the strawberries complements the tart rhubarb, creating a beautifully balanced drink.
• Herbal Rhubarb Fizz: Infuse the rhubarb syrup with fresh herbs such as basil, mint, or thyme. These herbs add an aromatic complexity to the cocktail, making it even more refreshing and exciting.
• Rhubarb Elderflower Fizz: Add a splash of elderflower liqueur to the cocktail for a floral twist. 
• Spiced Rhubarb Fizz: Infuse the rhubarb syrup with a pinch of cinnamon or nutmeg for a warm, spiced flavor. This variation is perfect for cooler evenings or when you want a cozy twist on the classic fizz.
• Rhubarb Citrus Fizz: Substitute some or all of the lemon juice with lime or grapefruit juice for a different citrus profile. Each type of citrus adds its own unique character to the drink, making it a fun and flavorful experiment.
• Rhubarb Mocktail Fizz: For a non-alcoholic version, simply omit the gin and increase the amount of rhubarb syrup and lemon juice. Top with soda water as usual for a refreshing mocktail that everyone can enjoy.

FAQs

Can I make the rhubarb syrup ahead of time?

Yes, you can make the rhubarb syrup ahead and store it in the refrigerator for up to a week. Then, use it to make a tasty rhubarb mojito or a rhubarb strawberry bourbon smash.

Is it safe to use raw egg white in cocktails?

Using pasteurized egg whites can reduce the risk of foodborne illness. If you’re concerned, you can skip the egg white or use a vegan alternative like aquafaba. Or skip it altogether.

Can I use tonic water instead of soda water?

Yes, but tonic water will add a slightly bitter taste to the cocktail. If that’s an issue, add some honey or simple syrup.

How do I store leftover rhubarb syrup?

Store any leftover rhubarb syrup in an airtight container in the refrigerator for up to a week.