Saaremaa RHU Gin with cocktail

Making cocktail garnishes from rhubarb

Rhubarb is a seasonal treat that we get to enjoy most of summer and it’s also an amazing ingredient to elevate your cocktails. Learn how to make four different cocktail garnishes from rhubarb and add some extra summer flavor to your drinks.

Rhubarb is one of the first fruits to emerge from the ground in all its pink glory when spring arrives and lucky for us the season lasts practically the whole summer. If you are growing or buying rhubarb but aren’t sure how to use it beyond a classic rhubarb pie, learn how to use the fruit in cocktails. It adds a bit of sweetness and tanginess resulting in an even fresher cocktail. Put rhubarb to good use with these four cocktail garnish ideas:

1. Rhubarb Stalk

Let’s start with an easy one – just cut off a rhubarb stalk, wash it, and pop it into the cocktail. Which cocktail you may ask? How about a classic Gin & Tonic and if you love rhubarb as much as we do, prepare it with our Saaremaa Rhubarb Gin. This cocktail garnish also doubles as a mixing spoon!

2. Rhubarb Ribbon

Another easy garnish idea that still adds to the look and taste of the cocktail. Simply peel sticks of rhubarb into long strips using a vegetable peeler. A rhubarb ribbon also gives a bit more of that sweet and tangy rhubarb flavor to the drink and we think it pairs just wonderfully with our Skagerrak Nordic Dry Gin.

3. Rhubarb Twist

This one takes a bit more time and work but looks absolutely stunning. Prepare a batch and use some as cocktail garnishes and some as sweet treats to serve your guests. We’d add this garnish to a Rhubarb Spritz made with Koskenkorva Rhubarb – spritz and twist baby!

  1. Slice rhubarb into long strips using a vegetable peeler and soak in simple syrup for 5 minutes.

  2. Transfer to a baking sheet and bake in 100 C for approximately an hour (until the rhubarb is no longer sticky to the touch)

  3. Shape into twists and allow to harden for approximately 10 minutes. You can use any wooden utensils to shape the twists e.g., chopsticks, spoons, rolling pins etc.

4. Rhubarb Syrup

Finally, the rhubarb syrup which technically isn’t a garnish but it’s so yummy and versatile that we couldn’t leave it out. This treat stays good in the fridge for weeks and can be used as an ingredient in cocktails (especially ones made with gin) but also to add sweetness and flavor to other things such as ice cream.

  • ½ liters of rhubarb cut into small pieces

  • 2 dl water

  • 2 dl sugar

  • 1 dl strawberries (optional but adds to the flavor!)

  1. Wash the rhubarb stalks and cut them into small pieces.

  2. Measure all ingredients in a saucepan and boil for approximately 20 minutes stirring occasionally. The rhubarb pieces will soften, and the mixture turns syrupy.

  3. Strain the syrup through a sieve and allow to cool. Don’t let the leftover rhubarb go to waste but turn it into rhubarb jam to use on top of porridge or yoghurt, for instance.

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