Rhubarb Gin Fizz Cocktail

Guess who’s back, back again? Rhubarb’s back, tell a friend.

Yes, it’s the return of rhubarb syrup, this time in a rhubarb gin fizz cocktail that’s fresh and bright for spring.

The delicately vegetal flavor of rhubarb makes it an ideal component for cocktails, which typically blend sweetness and acidity (sugar and lemon, in this case) with spirits.

For this concoction, gin is a wonderfully complementary pairing to the rhubarb syrup.

Because gin is distilled with juniper berries and other aromatics that vary by maker, it always has a slightly garden-y profile on its own.

(Garden-y? That’s a thing, right? You know, when you’re tasting a variety of herb and spice notes? Hey, I’m the food writer, trust me.)

When gin and rhubarb come together, it’s like two well-matched dance partners doing the botanical bossa nova.

Those of you who prefer a less-sweet drink, as I do, will appreciate the tartness of a rhubarb gin fizz cocktail. The pink color might scream sweet and fruity, but the flavor is subtle and herbal.

What’s a gin fizz?

The cocktail category known as the Fizz dates back to the 19th century, and gained popularity in New Orleans, according to Lesley M.M. Blume’s Let’s Bring Back: The Cocktail Edition.

To be a true Fizz, the cocktail must contain liquor—usually gin; lemon or lime juice—usually lemon; and sugar, whether granulated, powdered, or as syrup. Those ingredients are shaken with ice, then topped off with seltzer. (Hey, that’s fizzy!)

But there are a few variations on the formula, including the two most well-known:

• The silver fizz cocktail incorporates an egg white, which gives the drink its signature crown of foam after it’s poured into the glass and mixed with seltzer.
• The Ramos gin fizz, named for its inventor, Henry Ramos, adds cream along with the egg white for a truly lush texture and a thick foamy topper.

There’s also a golden fizz, which adds an egg yolk, a royal fizz, which adds the whole freaking egg, and a diamond fizz for the high rollers. That one uses Champagne in place of seltzer.

Do I have to use an egg white in this cocktail?

If you’re vegan or if the idea of putting raw egg white in a cocktail grosses you out, never fear.

You can easily substitute aquafaba, the liquid from canned chickpeas, in its place and still achieve the foamy crown that makes a fizz so singular.

I have tested this rhubarb gin fizz with both egg whites and aquafaba and love it both ways.

Make sure to buy low-sodium or salt-free canned chickpeas if you’re going to be draining them for aquafaba for the most neutral flavor.

Because each can of chickpeas contains way more aquafaba than I need for a single cocktail, I like to freeze it in 1-tablespoon quantities in a silicone ice cube tray.

Once frozen, I store the aquafaba cubes in a resealable bag and thaw as needed.

This freeze-and-save strategy also works for egg whites, if you want to keep any extras for your cocktails or future desserts.

The recipe below makes more rhubarb syrup than you’ll need for a single cocktail, but I urge you to make a full batch during the short window when rhubarb is in season.

You’ll find many ways to fall in love with this pretty pink syrup before summer rolls in.

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Rhubarb Gin Fizz Cocktail

Yield: 1 drink

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A rhubarb gin fizz cocktail is a variation on the classic drink using rhubarb syrup in place of plain sugar. It's a beautiful botanical sipper.

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Ingredients

Rhubarb Syrup

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• 1 pound rhubarb, chopped into 1- to 2-inch slices
• 1 1/4 cups (250 grams) granulated sugar
• 1/4 cup water

Rhubarb Gin Fizz

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• 1 1/2 fluid ounces (3 tablespoons) gin
• 1 1/2 fluid ounces (3 tablespoons) rhubarb syrup
• 1 fluid ounce (2 tablespoons) freshly strained lemon juice + a lemon wedge or twist for garnish
• 1 fluid ounce (2 tablespoons) aquafaba or 1 egg white
• 2 fluid ounces (1/4 cup) plain or citrus seltzer

Instructions

Make the rhubarb syrup:

1. Add the rhubarb, sugar, and 1/4 cup water to a heavy-bottomed saucepan.
2. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the liquid comes to a simmer.
3. Continue cooking, stirring gently once in a while, for about 10-15 minutes until the rhubarb is completely cooked down and slumps into a loose jammy texture.
4. Strain through a fine-mesh strainer, stirring the rhubarb to release as much liquid as possible.
5. You'll get about 1 1/4 cups total rhubarb syrup, which is enough for about 6 gin fizz cocktails. Save the remaining syrup for your next round.
6. Cool to room temperature before making cocktails.

Make the gin fizz:

1. Pour the gin, rhubarb syrup, lemon juice, and aquafaba or egg white into a cocktail shaker.
2. Seal and shake vigorously without ice for 30 seconds to start frothing the aquafaba or egg white.
3. Open the shaker, add a handful of ice, and shake again for 1 minute. You will definitely be feeling the chill on the outside of the shaker when you're done.
4. Strain into a Collins or highball glass.
5. Top with seltzer and garnish with a lemon wedge or twist.
6. Drink immediately before the foam dissipates!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 488Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 157mgCarbohydrates: 121gFiber: 11gSugar: 65gProtein: 9g

The nutritional information above is computer-generated and only an estimate.

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