Enjoy this sweet and tart Rhubarb Cocktail, where vodka and lemon juice pair beautifully with vibrant rhubarb syrup. A splash of club soda brings the bubbles to this bright cocktail.
About this Rhubarb Cocktail recipe
Rhubarb is one of my favorite springtime and early summer finds at the farmers market. It can be hard to get your hands on, but when you do, you have to buy a few stalks.
Rhubarb looks a lot like red celery. It has a tart flavor, but when you cook it with sugar, it is wonderful, especially in desserts. You can whip it into a pie with some strawberries, or you can eat it plain with custard (my favorite!), Greek yogurt or whipped cream.
Rhubarb cocktails are delicious too. This cocktail highlights rhubarb’s natural tang with a homemade syrup, balanced by fresh lemon juice and a smooth vodka base. A splash of soda adds fizz, and a rhubarb ribbon garnish makes it extra special.
Rhubarb is definitely the star of this light, pink drink. It’s perfect to celebrate the dive into summer this weekend!
Why you’ll love this recipe
- It’s a true celebration of spring. Rhubarb’s tart, fruity flavor shines in this vibrant cocktail, balanced by citrus and just a hint of sweetness.
- Simple but impressive. With a homemade syrup and a gorgeous ribbon garnish, it feels fancy without being fussy.
- It makes a fantastic mocktail. Try making this recipe with no alcohol for a light, refreshing drink.
Ingredients & essentials
You’ll need just a few things for this cocktail. The rhubarb syrup is easy to make with either fresh or frozen rhubarb. Both work great! Fresh lemon juice is a must here; it adds a bright, clean flavor that bottled juice just can’t match.
I like this drink with vodka (Tito’s or Absolut are my go-tos), but it’s also lovely with gin. Hendrick’s adds a nice botanical twist. Club soda is optional, but a splash gives the cocktail a little lift.
A cocktail shaker * is key to getting everything nice and chilled. You’ll also want a fine-mesh strainer * if you’re making the syrup, and a rocks glass to serve.
Serve it over a big hunk of ice if you want to make it extra pretty (here’s how to make it crystal clear). For garnish, I used a ribbon of rhubarb made with a veggie peeler, but lemon zest works too.
Best vodka
This drink was designed with vodka in mind, and I love it with Tito’s or Absolut for a clean, neutral base that lets the rhubarb shine.
But if you’re a gin lover, try it with Hendrick’s! The herbal notes from the gin add dimension without overpowering the rhubarb.
Substitutions & variations
Want to switch things up? Here are a few fun variations:
- Gin: Substituting gin gives the drink a floral, botanical twist!
- Whiskey: Try using whiskey instead of vodka to add warmth and depth.
- Tequila: This makes for a zingy, citrus-forward variation.
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You can also swap in other flavors of simple syrup, like a strawberry rhubarb syrup or something else altogether like blueberry syrup.
Instructions
Making the rhubarb syrup and the cocktail is both quick and simple — let’s get started!
In a medium saucepan over medium heat, bring sliced rhubarb and water to a simmer. Reduce the heat to medium low and cook for 20 minutes. The liquid will reduce and the rhubarb will break up into a pulp.
Place a fine-mesh strainer * over a large bowl and strain the rhubarb mixture into the bowl. Measure 1 cup of hot liquid. Stir in 1 cup sugar. Let cool completely, then funnel * into a jar or bottle.
In a cocktail shaker * filled with ice, add vodka, rhubarb syrup and lemon juice. Shake well.
Strain into a rocks glass * with a hunk of clear ice. Top with a splash of club soda.Garnish with a piece of fresh rhubarb.
Tips & tricks
- Make the syrup in advance. This syrup is easy to make ahead of time and it’ll keep in the fridge for about a week.
- Chill your glass. For an extra refreshing experience, chill your glass in the freezer for a short time before pouring your cocktail.
- Make sure to garnish. For picture-perfect results, use ice and a curled rhubarb ribbon or lemon twist.
Serving suggestions
I love this tart and fizzy cocktail with a variety of snacks and meals. It pairs well with:
- Appetizers: This bacon, fig and goat cheese crostini is one of my favorites! It’s the perfect balance of sweet and savory.
- Dinners: Rhubarb is great with savory dinners, like these apple cider pulled pork tacos and this creamy corn and thyme soup.
- Desserts: Throw some extra rhubarb into this homemade rhubarb cake for a delicious springtime sweet that would go well with this drink.
- Snacks: Enjoy this bright drink with fun snacks like this movie theatre butter popcorn or this homemade Chex mix.
FAQ
Totally! You can easily multiply the recipe and mix everything except the club soda in a pitcher ahead of time. Just keep it chilled and add the club soda right before serving so it stays fizzy.
Rhubarb syrup will keep in the fridge for up to a week in an airtight container.
Yes! Mix the syrup, lemon juice and vodka in advance and store in the fridge. Wait to shake with ice and add club soda until just before serving.
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Rhubarb Cocktail
ingredients
Rhubarb syrup
- 4 stalks rhubarb chopped into 1-inch pieces
- 1 cup water
- 1 cup sugar
Rhubarb sour
- 2 ounces vodka
- 1 ounce fresh lemon juice
- 1 ounce rhubarb syrup
- 2 ounces club soda
instructions
Rhubarb Syrup
- In a medium saucepan, bring rhubarb, sugar and water to a boil over medium heat. Stirring often, reduce to a simmer for 15-20 minutes.
- Fit a sieve * over a medium bowl. Strain syrup into a bowl. (You can eat the rhubarb after this step! Or discard it.) Allow to cool before serving. Store in an airtight container for up to one week in the refrigerator.
Rhubarb Sour Cocktail
- Fill a rocks glass * with ice. Pour in vodka, lemon and rhubarb syrup. Top with club soda and stir gently to combine. Garnish with a lemon wheel and serve.
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