Strawberry rhubarb gin fizz

Name: Strawberry rhubarb gin fizz
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Yield: 10 people
Ingredients: 2 cups water; 2 cups white sugar; 4 cups chopped rhubarb; 2 cups chopped frozen strawberries; 1½ cups gin; 1½ cups Strawberry Rhubarb Simple Syrup; 1 oz lemon juice Ice cubes; 1 750 mL bottle sparkling pink Moscato; 1 lemon; Rhubarb stalks, strawberries and lemon, for garnish

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
2 hrs
Total Time
2 hrs 20 mins
Servings
10 people
Course
Drinks, Cocktails
Cuisine
North American, American, Canadian

Strawberry rhubarb gin fizz

Ethan Patterson

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A perfect drink for spring and summer, strawberry rhubarb gin fizz is a refreshing, effervescent and zesty cocktail that would be at home at any backyard party, summer brunch or simple deck lounging session. Rhubarb, with its sour and floral notes, makes a great addition to cocktails and simple syrups, and this drink is no exception. This recipe makes one sweet and summery pitcher.

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Ingredients

Servings

Strawberry rhubarb simple syrup:

2 cups water
2 cups white sugar
4 cups chopped rhubarb fresh or frozen
2 cups chopped frozen strawberries

Strawberry rhubarb gin fizz:

1½ cups gin
1½ cups Strawberry Rhubarb Simple Syrup
1 oz lemon juice Ice cubes
1 750 mL bottle sparkling pink Moscato
1 lemon
Rhubarb stalks, strawberries and lemon, for garnish sliced thinly

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Instructions

Strawberry rhubarb simple syrup:

Place the water in a saucepan over medium heat and bring to a slow boil. Add the sugar and stir until dissolved. Add the rhubarb and strawberries and simmer for 3 to 5 minutes, stirring occasionally. Remove from the heat and let cool.
Strain into a sealed glass jar and store in the fridge for up to 2 weeks.

Strawberry rhubarb gin fizz:

To make gin fizz, combine the gin, simple syrup, and lemon juice in a pitcher filled about one-third with ice.
Pour in the Moscato and then add the lemon slices. Stir with a long-handled bar spoon and let cool for about
5 minutes before serving.
Garnish with rhubarb stalks, strawberries and lemon slices.

Notes

Excerpted from The Prairie Table by Karlynn Johnston. Copyright © 2019 Karlynn Johnston. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.