Two posts in one day- check me out! Today I’m going to share this lovely and seasonal drink recipe that I just came up with, that I so originally called Rhubarb Ginger Gin Fizz!
The first step to making this drink is gathering and stewing your rhubarb. This is my rhubarb patch!
My friend Claire was over this weekend and I had her helping pick!
Stewing the rhubarb is really simple- just chop it up, there is no specific length here, but you want them roughly the same, and remember rhubarb is stringy- so if you don’t want super long strings make sure to cut it shorter!
Then throw it into a pot with a bit of water (about an inch of water in the pot) with some sugar- how much sugar you add will depend on your taste, but I would say about 2 cups for every 8 cups of rhubarb if you like it sweet, and less if you don’t! For the drink recipe I did a batch with no sugar so I could just have the sour rhubarb flavor.
Then put it on the heat and let it bubble away until it’s all soft and stewed. This will take 20 min- 30 min depending on how much rhubarb you have.
Now on to the drink which is wonderfully simple!
4 tbsp unsweetened juice from stewed rhubarb
3 tbsp Gin (or vodka or rum, maybe tequila)
approx. 1/2 can of Ginger Ale
Fill glass about 1/2 with ice
Add rhubarb juice
Fill with Ginger Ale
Garnish appropriately with a baby rhubarb stir stick and lemon twist, while amazing yourself at just how pretty your homemade recipe turned out.
Take this to a relaxing place and put your feet up to enjoy! (add a straw if you’re like me and want to drink it through a straw) This is SO GOOD!
Maybe if you are very nice, make one for your sister.
Hope that you are all having a wonderfully Tipsy Tuesday! I know I am!
Looks cool and delicious!
It's a lot of both!
Would this taste just as good without gin or would I need to tweak it a bit? I love the idea but don't drink alcohol 🙂
This would definitely be just as good without the gin! I don't think you'd have to tweak it at all- maybe add a touch more rhubarb just to replace the amount of gin so the ginger doesn't overpower the rhubarb- but you can really adjust all the proportions until you get the right sweet-to-sour ratio for your taste!
I tried this with the stewed rhubarb you sent home with me, though with a slight variation: I used 7UP, a bit more syrup than you (probably about 6 Tbsp), and squeezed in some extra lemon juice. Then I shook up with a cocktail shaker which provided a lovely froth. MAN OH MAN was it delicious! Can't wait to try it with the gingerale!
P.S. The visit was so much fun!
Oh your recipe sounds great, and mixing it up in the shaker to get some froth sounds amazing! I'm sure I will be drinking plenty of rhubarb cocktails this summer- I'll have to stew a batch specifically for juice that I can save 🙂 The visit was amazing!