Rhubarb Collins Cocktail

by Francine M.
(Canada)

We love this rhubarb collins cocktail for gin. It's a very nice light and refreshing summer-time drink that is quick and easy to make.

A supply of simple rhubarb syrup (which is another very easy to make recipe) is the base used for many of the great rhubarb cocktail drink recipes out there.

The leftover "rhubarb pulp" can be used in muffins, cakes, mixed in with porridge, whatever you like. So, don't be too quick to discard after you make your syrup.

To make the syrup, first remove the leaves from a few rhubarb stalks and chop enough rhubarb up into little pieces to make up 2 full cups.

Place the chopped rhubarb into a medium saucepan.

To the saucepan, add in:

1 cup white sugar
Juice from half a fresh lemon
(or large spoonful of bottled lemon juice)

2 cups water

Stir well until sugar is dissolved and bring it all to a boil. Once boiling, turn it down to a low heat and let it simmer for about 15 minutes.

As rhubarb loses color, the liquid will begin to turn a nice pink. Don't stir too often. Just let the juices from the rhubarb naturally seep out.

Remove from the heat, and let it cool down. You can use cheesecloth or a fine mesh strainer to get as much syrup as you can. Gently press down on the rhubarb with a spoon to get the last little bit out.

Keep the pulp if you want (refrigerate or freeze) and put the rhubarb syrup mixture in a container. Keep it refrigerated for one week. You can use this as a base for other drinks, not just this one.


Rhubarb Collins Cocktail:


1 1/2 ounces rhubarb syrup

1 shot of your favorite gin

lots of crushed ice

juice from fresh lime

Add all of the above to a cocktail shaker and shake for a few moments.

Add to a chilled glass with ice-cubes and top up with soda water.

Garnish with a lime wedge.

Photo Courtesy of Whitney In Chicago