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Rhubard Cocktail

Light, tart and refreshing, this is the perfect spring sip for a Mother’s day brunch!

Pink rhubarb cocktail with ice and rhubarb stalk in a collins glass with red tulips

This rhubarb cocktail recipe is dedicated to my tribe of mamas (whether you’re a plant mama, have fur babies, or a little human), and especially to my mom, whom I consider to be THE cocktail aficionado. To these fierce ladies, I raise a toast - because all that mothering makes us thirsty!

Rhubarb simple syrup

250g water

4 stalks of rhubarb, cut into 2cm pieces

125g sugar

  1. Combine ingredients in a medium saucepan and bring to a boil.

  2. Reduce heat and let the mixture simmer for 20 minutes.

  3. Strain through a fine-mesh sieve and reserve the rhubarb syrup in a sealable jar in the fridge.

  4. The pulp can be used to top baked goods, pancakes or toast

Rhubarb gin cocktail

2oz gin (or vodka, pick your pleasure! To Mom: I bet tequila would be good too)

3/4oz rhubarb syrup

1/4oz Campari

3/4oz fresh lemon juice

Dash of bitters

1oz club soda

Rhubarb stalk swizzle stick

  1. Pour all ingredients (except club soda) into a cocktail shaker filled with ice and shake well.

  2. Fill a collins glass with ice and pour the rhubarb cocktail into it.

  3. Top with club soda and garnish with a small rhubarb stalk or ribbon.

macro shot of a pink rhubarb stalk growing in the garden

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