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A refreshing drink like this rhubarb gin and tonic is exactly what I crave once the days start stretching long and the evenings call for something special. This cocktail is perfect for garden parties and relaxed weekends, and showcases the tart flavor of rhubarb in a light herbal way.
The first time I made this was as a twist on my grandmother's classic gin cocktail and it became an instant family favorite on warm nights outside. Even those who say they do not love gin end up asking for a second round.
Ingredients
- Rhubarb: Bright tang and gorgeous hue, look for stalks that are crisp with shiny skin and vibrant pink color
- Sugar: Key for balancing rhubarb’s tartness, use regular granulated for best dissolution
- Water: Ensures syrup consistency, filtered is ideal for a clean finish
- Gin: Choose a botanical dry gin that complements rhubarb, look for something not too juniper forward
- Lime juice: Cuts sweetness and wakes up the whole drink, pick juicy limes that yield slightly under pressure
- Tonic water: Brings bitter bubbles and balances sweetness, I like classic Indian tonic water with no strong flavorings
- Lime wedges or slices for garnish: Choose limes with smooth thin skins for easy cutting and bright flavor
Step-by-Step Instructions
- Make the Rhubarb Simple Syrup:
- Combine chopped rhubarb, sugar, and water in a medium saucepan over medium-high heat. Stir until sugar is dissolved. Bring mixture to a gentle boil, reduce heat, and simmer uncovered for 20 minutes to infuse color and flavor. The rhubarb will break down as it cooks.
- Cool and Strain the Syrup:
- Remove saucepan from heat. Allow syrup to cool to room temperature, which helps mellow the flavor. Pour syrup through a fine sieve, letting gravity do the work. Press gently on solids to extract more liquid if needed. Set fruit solids aside for another use.
- Prep the Glasses:
- Fill two highball glasses halfway with ice. Use freshly frozen cubes for best results as they dilute less quickly.
- Build the Cocktail:
- Pour 2 ounces gin and juice from half a lime into each glass. Add about 2 tablespoons rhubarb syrup per glass. Taste and adjust sweetness by adding a little more if you like your drink fruitier.
- Top and Garnish:
- Top each glass with tonic water, filling almost to the brim. Stir gently to combine so you keep most of the bubbles intact. Garnish with lime slices or wedges for a bright finish and a whiff of citrus with each sip.
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I love how the rhubarb syrup turns the entire drink this gorgeous pale pink. It was always the first thing to go at summer get-togethers. My grandmother used to save the leftover fruit solids for folding into yogurt or spooning over pancakes so nothing went to waste.
Storage Tips
The rhubarb syrup will keep well when stored in a clean, airtight jar in the refrigerator up to one week. If you make this ahead, just wait to assemble the drinks until serving to preserve the bubbles. You can freeze leftover syrup in an ice cube tray too, which makes it easy to pop into a cocktail later.
Ingredient Substitutions
No fresh rhubarb on hand? Try using frozen rhubarb in the syrup; just measure it straight from the freezer. If gin is not your thing, swap for vodka for a neutral but still botanical note.
Serving Suggestions
This cocktail pairs beautifully with salty starters like olives or Marcona almonds and is lovely alongside picnic food. I sometimes set out a little rhubarb syrup pitcher so guests can top their drinks to taste. It even makes a light option for brunch.
Cultural and Historical Context
Rhubarb is one of those retro garden stalks that used to show up in pies and jams, but it is actually an old-fashioned spring tonic. In Britain, rhubarb gin is a longstanding favorite, and making your own syrup nods both to vintage preserves and modern mixology.
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With this rhubarb gin and tonic in hand, you're ready to enjoy the season in the most delicious way.
Frequently Asked Questions
- → How do I make rhubarb syrup for cocktails?
Simmer chopped rhubarb with sugar and water, then strain. Let it cool fully before adding to beverages.
- → Can I use store-bought syrup instead of homemade?
Homemade syrup offers fresher flavor, but store-bought varieties are convenient substitutes if needed.
- → What gin works best with rhubarb and tonic?
Choose a dry gin to let the rhubarb's tartness and the tonic's effervescence shine through.
- → Should I use fresh or bottled lime juice?
Freshly squeezed lime juice brightens the cocktail and balances the sweetness of the syrup.
- → How can I garnish the drink for extra flair?
Add lime wedges or thin slices, fresh rhubarb ribbons, or edible flowers for a beautiful presentation.
- → Is this drink best served over ice?
Serving over ice keeps the cocktail chilled and enhances the refreshing character of the drink.