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A tall glass of a sparkling pink Rhubarb Gin Fizz cocktail, garnished with a fresh rhubarb ribbon.

Garden Party Rhubarb Gin Fizz Cocktail

A sophisticated and refreshing cocktail featuring a homemade vibrant rhubarb syrup, balanced with botanical gin and bright lemon. This drink is defined by its stunning blush hue and a luxurious, velvety foam cap, making it the perfect crisp and captivating beverage for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Beverage, Cocktail
Cuisine: Modern American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • For the Rhubarb Syrup makes approx. 1.5 cups
  • 2 cups chopped fresh or frozen rhubarb
  • 1 cup granulated sugar
  • 1 cup water
  • For the Cocktail:
  • 2 oz London Dry Gin
  • 1 oz homemade rhubarb syrup
  • 0.75 oz fresh lemon juice
  • 1 large egg white or 1.5 tbsp aquafaba
  • 2-3 oz chilled club soda or sparkling water
  • For Garnish:
  • 1 thin rhubarb ribbon or lemon twist

Equipment

  • Medium saucepan
  • Fine-mesh sieve
  • Knife
  • Cutting board
  • Cocktail shaker
  • Hawthorne strainer
  • Citrus juicer
  • Chilled coupe or highball glass
  • Measuring jigger or spoons

Method
 

  1. First, create the rhubarb syrup. In a medium saucepan, combine the chopped rhubarb, granulated sugar, and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the rhubarb has completely broken down.
  2. Strain the syrup through a fine-mesh sieve into a clean jar, pressing gently on the solids to extract all the liquid. Discard the solids and allow the syrup to cool completely before use.
  3. For the cocktail, begin with the dry shake. Combine gin, fresh lemon juice, cooled rhubarb syrup, and the egg white in a cocktail shaker without ice. Seal tightly and shake vigorously for 15-20 seconds to create a foam.
  4. Next, perform the wet shake. Open the shaker, fill it three-quarters full with ice, and shake again vigorously for another 15-20 seconds until the outside of the shaker is frosty and well-chilled.
  5. Strain the mixture into a chilled coupe or highball glass. The liquid should fill the glass about two-thirds of the way.
  6. Gently top with the chilled club soda, pouring slowly to allow the foam to rise and form a thick, pillowy head.
  7. Garnish with a fresh rhubarb ribbon or a lemon twist and serve immediately.

Notes

The homemade rhubarb syrup can be made in advance and stored in an airtight container in the refrigerator for up to one week. For a vegan version, substitute the egg white with 1.5 tablespoons of aquafaba. For variations, try adding a few slices of fresh ginger to the syrup as it simmers, or add 0.25 oz of elderflower liqueur to the shaker for a floral note. A clean vodka or light white rum can be used as a substitute for gin.