Strawberry Rhubarb Gin Sour

Is there any spring flavor combination more classic than strawberry and rhubarb? This bright, sweet and tart gin cocktail features a quick strawberry rhubarb syrup with fresh lemon juice and ginger liqueur or syrup.

My favorite spring cocktails are made with gin, and for good reason. Crisp juniper and citrus pair beautifully with spring produce like ripe strawberries and tangy rhubarb. Gin also works well in floral cocktails, another spring staple.

I recently made this Strawberry Rhubarb Syrup Recipe and I was immediately inspired to pair it with a gin and ginger. Ginger adds a zesty note that complements both the sour rhubarb and the sweet strawberries.

Strawberry rhubarb syrup is also the perfect spring addition to a classic Mimosa. Find that easy recipe and more cocktail inspiration over on Instagram!

Cocktail ingredients:

• Gin
• Strawberry rhubarb syrup
• Lemon
• Ginger liqueur or syrup 

Choose any gin you enjoy. I like a bright, piney or citrusy gin for the recipe. I used the lovely Gray Whale Gin, which I recently tried for the first time.

The strawberry rhubarb syrup is pretty quick and combines equal parts strawberries, rhubarb, sugar, and water. Get the Strawberry Rhubarb Syrup recipe.

Ginger liqueur vs. ginger syrup 

I love the ginger liqueur Barrow’s Intense and it’s my go-to for cocktails. It’s spicy but also sweet and tastes like fresh, zesty ginger. However, you can also use a ginger syrup such as Liber & Co Fiery Ginger Syrup or a homemade ginger simple syrup.

Want to make a super fast ginger syrup? Combine 1 cup of sugar with 1 cup of hot water and stir until the sugar has dissolved. Next, add 2 tablespoons of The Ginger People Ginger Juice and stir to combine. Instant ginger syrup with incredible flavor!

How to garnish with rhubarb

Shake all the ingredients with plenty of ice and strain the liquid into a coupe glass. I like to garnish with a halved strawberry and a sprig of mint for added freshness.

If you have any leftover rhubarb, use a vegetable peeler to peel off a thin ribbon-like piece. You can add it to the glass before pouring, like I did here, or you could skewer it with a cocktail pick like a cucumber ribbon.

Rhubarb ribbons are a bit tricky to work with if they’re too thin because the flesh is very fibrous, so use a sharp peeler to get a thick enough piece.

You might also enjoy these other spring cocktails:

• Spring Reviver (with Gin & Raspberries)
• Strawberry Basil Gin Sour
• Piccolo Giardino (Amaro & Vermouth Cocktail)
• Peach Violet Empress Gin Sour
• Yellowjacket (with Gin and Yellow Chartreuse)

Made this cocktail? Tag me on Instagram and Pinterest!