Summer Cocktail Series: #4: Rhubarb Cherry Hibiscus Gin Fizz

Rhubarb. What do you do with it besides pairing it with the obvious; Strawberry. Pick anything sweet basically since it is tart. This quick and easy rhubarb syrup was a cinch to whip together. I just love the color as soon as it starts to leech out into the sugar water. I was going to use a cherry flavored seltzer when I came across the Hibiscus flavor instead. Both are subtle so you could go either way. I love pairing gin with summer flavors, but you could easily use vodka as well. Cheers to Summer!

 

Rhubarb Syrup

(yield ~ 12 oz. )

1 Cup filtered water

1 Cup granulated sugar

2 Cups washed and chopped fresh rhubarb

 

In a small saucepan place the water, sugar and rhubarb. Bring to a boil and reduce to a simmer and simmer for 5 minutes, then turn off the heat and let stand until slightly warm. Once cool strain into a jar and keep stored in the fridge.

 

For Rhubarb curls:

Take a vegetable peeler and quickly run down the length of a rhubarb stalk. Dip the strip into the warm rhubarb syrup and then twirl around a plastic straw. Let the ribbons dry on a parchment lined sheet pan. Remove/gently slide off the twirls from the straws when dry. Use inside the drink or drape over the side of the drink.

 

Rhubarb Cherry Hibiscus Cocktail 

(one drink)

2 oz. Rhubarb syrup (cold)

1- 1.5  oz. gin (depending on how strong you like it)

crushed ice

3-4 fresh dark sweet cherries, pitted and sliced in half

Hibiscus flavored seltzer (such as La Croix brand)

 

Fill a Collins glass with the syrup, followed by the gin, 1/2 glass of crushed ice, cherries, and top with seltzer.

Garnish with rhubarb curls as desired.