A rhubarb gin cocktail is in order for a summertime happy hour! This pretty pink rhubarb drink combines the tart sweetness of the rhubarb with the citrus sourness of the lemon juice which pairs perfectly with botanical gin. If you love a good gin-sour recipe, this is the perfect rhubarb cocktail for you!
It’s rhubarb season, and if you are looking frantically for recipes to use this beautiful tart sweet veggie you’ve found a great one!
As the weather warms I’m all about happy hour on a summer evening. I personally tend to love tart flavors and old man style drinks, for whatever reason. I love a good ‘ol gin and tonic or gin sour!
This rhubarb gin cocktail though? It’s a lovely pink color and pairs just the right amount of sweetness with the most amazing sour flavors.
The rhubarb syrup, lemon juice, and the base notes of the botanical gin work in perfect harmony making this sweet and sour medley your perfect summery cocktail!
Garnish it with candied rhubarb ribbons for a whimsical look!
If you have a total abundance of rhubarb this season, definitely make a rhubarb crisp to serve with this tasty rhubarb drink.
Related: 13 Ways to Use Rhubarb
Rhubarb Gin Sour Cocktail
Rhubarb is often paired with sweeter fruits to balance out its tartness. However, rhubarb can shine all on its own too and this rhubarb gin recipe does exactly that.
Ingredients
Gin: Botanical gin goes perfectly in this rhubarb gin cocktail for balanced flavors. You could probably substitute vodka if you’re not a fan of gin, although I haven’t tried it. If you want to go all out you can even make your own homemade infused gin!
Lemon juice: Fresh squeezed is best.
Rhubarb syrup: This is easy to make at home, and well worth it. It has many uses, but this gin sour is a favorite here!
Egg white: Since the egg white is raw, it’s important to use pasteurized eggs or refrigerated egg whites from a carton. To substitute, use 2 tablespoons of aquafaba (the liquid from a can of chickpeas), or omit it altogether. The egg white creates foamy bubbles and is an optional ingredient.
Candied rhubarb ribbons: These are simple to make and are a lovely whimsical garnish, made out of rhubarb themselves! They’re delicious and add to the look and taste of this rhubarb cocktail.
How to Make a Rhubarb Gin Cocktail
First, add the gin, lemon juice, rhubarb syrup, and egg white to a cocktail shaker and dry shake it.
Dry shaking a cocktail means adding the ingredients to a cocktail shaker and shaking without ice. The reason to dry shake this rhubarb cocktail is so that the egg white is emulsified, this allows the protein in the egg to form bubbles without being diluted by the water in the ice.
Now add ice to the cocktail shaker and shake it up again. This shake with ice will chill the cocktail and continue to increase the amount of foam produced.
Note: If you have trouble getting a good amount of foam, another option is to whisk the egg white in a separate bowl until it’s bubbly and shake the cocktail without the white. Then add the whisked white to the shaker and shake a couple of times to combine.
Strain into a chilled cocktail glass and add the candied rhubarb ribbons as a garnish on top of the foam, and enjoy a whimsical gin sour happy hour!
Summer Happy Hour
I recommend drinking this rhubarb gin cocktail right away when it is chilled and foamy, right after mixing. This is the perfect time to relax, let the day be what it is, and take time to process it.
Breathe in the summer air, and appreciate the bright fruits and veggies of the season!
I love an outdoor happy hour, and this rhubarb drink is perfect for porch, yard, or forest sipping.
To celebrate everything rhubarb, feel free to serve this seasonal drink with rhubarb upside-down cake, a baguette spread with strawberry rhubarb butter, and strawberry rhubarb soda for the kids!
Cheers!
Looking for More Cocktail Recipes?
- Elderflower Liqueur Recipe
- Elderberry Cocktail
- Persimmon Champagne Cocktail
- Rose Hip Whiskey Smash
- Rosemary Champagne Cocktail
Rhubarb Gin Sour
Ingredients
- 2 ounces gin
- 3/4 ounce lemon juice
- 1/2 ounce rhubarb syrup
- 1 egg white optional (or aquafaba)
- candied rhubarb ribbons to garnish
Instructions
- Add the gin, lemon juice, rhubarb syrup, and optional egg white to a cocktail shaker and dry shake.
- Add ice to the cocktail shaker and shake again.
- Strain into a chilled cocktail glass and add a candied rhubarb ribbon as a garnish on top of the foam.
- Serve and enjoy!
Notes
- Use pasteurized eggs or refrigerated egg whites from a carton.
- Substitute 2 tablespoons of aquafaba (the liquid from a tin of chickpeas) for the egg if desired.
- Dry shaking a cocktail means adding the ingredients to a cocktail shaker that does not contain any ice.
- Best served as soon as it’s mixed while it’s still ice cold.
there’s no way I will ever use eggs in any recipe, due to growing up on a dairy farm and having to eat eggs at every breakfast. having said that, I will try this without the egg whites, using only the recipe for the rhubarb syrup, so thank you for that. cheers!
This was such a delicious cocktail!
I’m so glad you liked it!