As most of my friends and family members would tell you, I’m not a big drinker. My mom has always said that she’d rather have cake than a drink, and I’ve taken her lead – I prefer to eat my calories rather than to drink them. That said, when it comes to cocktails made with rhubarb syrup, I can’t resist. I mean, really…who could?! Look at the color of that syrup! I still can’t believe that gorgeous hue is 100% natural.
Rhubarb has more to offer, however, than just its vibrant natural coloring. Cooked into a simple syrup, rhubarb lends a tart, earthy freshness to cocktails, rendering them more distinctly seasonal than a plain vodka and soda or glass of brandy.
These rhubarb cocktails make a great addition to any late spring or early summertime gathering, but act quickly – rhubarb season is notoriously short, and this pink beauty won’t be around for long! What are your favorite spring or summertime cocktails? I’d love to hear!
- 1/2 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 1 1/2 cups total)
- 3/4 cup sugar
- 1 1/2 cups water
- 2 ounces brandy or vodka
- 3 ounces club soda
- 2-3 strawberries, sliced
- crushed ice
- Place the rhubarb pieces, sugar, and water in a medium saucepan, stirring until the sugar dissolves. Bring to a boil. Once the mixture boils, reduce to a simmer and let cook for 20 minutes, stirring periodically.
- Remove the saucepan from the stove and let cool for a few minutes. Strain the syrup, reserving the liquid. Discard the pulp. Refrigerate in a sealed container until ready to use.
- For each drink, build the following ingredients in a glass with crushed ice: 2 ounces brandy/vodka, 1 ounce syrup, 3 ounces club soda, and sliced strawberries. Serve with a straw.
- Makes 1 1/2 cups syrup, enough for about 12 cocktails.