I’ve always loved a good Gin Fizz. They’re the grown-up version of the best lemonade you ever had, with a gourmet twist. Usually made with fresh lemon juice and simple syrup, a fizz is well balanced between tart and sweet, with added complexity from the gin, and creaminess from the egg white. This Rhubarb Gin Fizz recipe takes all the great parts of a traditional fizz and adds some beautiful color and rhubarb-y (is that a word?) flavor. These make a great backyard BBQ cocktail that’s easy to sip. If you’re not a fan of raw egg whites in a cocktail, pasteurized eggs are a safe alternative, or you can make these with aquafaba – which is a fancy word for the liquid in a can of chickpeas (yes, I know it sounds weird, but there’s no taste to aquafaba, and it whips up just as well as egg whites, and it’s vegan!).
Rhubarb Gin Fizz
Prep Time: 3 min
Makes: 1 serving
- 1.5 OZ RHUBARB SIMPLE SYRUP (SEE RECIPE BELOW)
- 1.5 OZ GIN
- 1 OZ FRESH SQUEEZED LEMON JUICE
- 1 OZ EGG WHITE OR AQUAFABA
- 1 OZ CLUB SODA
Rhubarb Simple Syrup
Prep Time: 15 min
Makes: 8 oz simple syrup or 5 servings
- 1 CUP DICED FRESH OR FROZEN RHUBARB
- ½ CUP SUGAR
- ½ CUP COLD WATER
- Double-straining means using a Hawthorne strainer and a mesh strainer. The purpose of this is to make sure there are no micro-chips of ice in your beverage, and it’ll be smooth and silky.
- If you’re unsure of your shaking skills or don’t want to risk a mess with a cocktail shaker, this can also be done in a mason jar. The bonus here is you can see the cocktail get all frothy!
- To make a rhubarb ribbon for garnish, wash a stick of rhubarb, and use a vegetable peeler to get perfect, thin ribbons. If you want to make them before, store them in the fridge submerged in water so they stay fresh.
- Using a more herbal gin, like a London Dry style brings out more of rhubarb’s earthy flavors. Using a more floral gin like Hendricks or Bombay Sapphire will bring out the more sweet fruity notes of the rhubarb.
- I also recommend trying Empress 1908 gin, which is flavored and colored with Butterfly Pea flowers, which start in a deep purple, but change to bright pink when exposed to acid. This will really accentuate the rhubarb’s color, and the flavors bring out both its fruity and earthy flavors.
- A Fizz is a more difficult recipe to batch since you really need to get a significant amount of air into the egg whites. If you want to make a larger batch for a group, scale this recipe up, and “dry shake” in a blender (no ice or club soda) – pulse a few times (at least 10 seconds) until the mixture looks creamy, and there aren’t any discernible egg white bits floating around. Pour 5 oz at a time into a shaker, and shake vigorously over ice, and then pour into a glass.