The tart, sweet Rhubarb Fizz cocktail is bright, fresh and delicious.
“The password is… Rhubarb.”
For the life of me, I can’t remember where I heard the above phrase. I do recall it was a comedian on one of those MTV Half-Hour Comedy Hours or something like that. The funny person was poking fun at the old game show Password Plus, mocking the sometimes random and obscure words that often get played. The above gag stuck with me, mostly because I had no idea what rhubarb was at the time. And for a while afterward, too.
Until some years into my adult era, that is. At a rooftop barbecue in Brooklyn, New York, one fateful, late-August afternoon, I was asked by my host if I’d like a drink. Naturally, I said “yes” immediately in about four different ways. And then I was asked what I’d prefer, and a few different cocktail names were rattled off. One of them was called a Rhubarb Fizz. And then that random comedian’s punchline hit me in the mind-grapes. I’ve always wondered what rhubarb tasted like. And that day, I would find out.
The drink itself features rhubarb syrup, and the mixture of sugar and vanilla softens the very sour-tasting vegetable. The result, especially when mixed with gin, lemon juice and sparkling wine, is a tart and sweet elixir, with just the right amount of bubbles to tickle your nose and refresh your senses.
I may never discover who that comedian was—and if you know, please tell me—but at least I finally discovered the joys of rhubarb when mixed into an adult beverage.
What is the best gin to use in a Rhubarb Fizz cocktail?
This is one full-bodied sipper, especially with the addition of the rhubarb, so let’s go with a gin that can face these robust flavors head-on. I prefer an herbaceous and juniper-forward spirit, such as a Bombay Sapphire. But for a slightly softer and fresher turn, a cucumber and rose-infused Hendrick’s is a great choice to mix with.
Ingredients
Rhubarb Syrup:
- 1 cup sugar
- 1 cup water
- 1 vanilla bean split and seeded
- 1 1/4 cups fresh rhubarb finely chopped
Rhubarb Fizz Cocktail:
- 8 ounces gin
- 9 ounces rhubarb syrup
- 1/2 cup fresh lemon juice
- 12 ounces cold prosecco
- Lemon wheel for garnish
Instructions
- For the rhubarb syrup, add the sugar, water, vanilla, and chopped rhubarb to a medium saucepan. Bring to a boil over medium heat, and let cook for 3 minutes, or until rhubarb is tender.
- Strain the mixture through a fine cloth or sieve to remove pulp.
- Pour the syrup into a container and store for up to 1 week in the refrigerator.
- To make the cocktail, put the gin, 9 ounces of rhubarb syrup, and the lemon juice in a pitcher with ice. Stir to combine.
- Pour into glasses filled with ice, top with prosecco, and garnish with a lemon wheel. Cheers!
Nutrition
What glassware and garnish are used?
You can choose from a variety of receptacles to enjoy this cocktail out of. A Collins, rocks or stemless wine glass, filled with ice, will all do well when you sit back to start sipping. Just garnish with a lemon wheel or wedge on top.
Can egg white be used in this Fizz cocktail?
If you like. Add a single serving of this mixture to a shaker along with one egg white, minus the ice, and dry shake for 15 seconds. Then, add some ice, shake until cold and pour.
Other Fizz cocktails worth trying
Egg whites or not, a Fizz drink is worth its weight in smooth and refreshing flavor. If you found the Rhubarb Fizz a tad too robust for your taste buds, but still enjoyed the texture, you’ll be pleased to know that there are other versions of the Fizz you might be tempted to try. Twist & Toast has some fine examples of popular takes on the classic gin libation.
- Cucumber Gin Fizz – When the day is hot, this Fizz is perfectly cold.
- Ramos Gin Fizz – This New Orleans treat is smooth, strong and creamy.
- Sloe Gin Fizz – Citrus and fruity flavors combine in this refreshing red concoction.
- Gin Fizz – The original classic is frothy, smooth and disappears quick.
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