Rhubarb Simple Syrup Cocktails
I can’t wait another moment to tell you about this rhubarb. It had already been on my mind for weeks, and then one morning, during a week bereft of delight and inspiration, where everything I saw, everything I read, everything I tried and wrote and wore seemed pale and uninspired, I decided a trip to the farmer’s market was just what I needed.
It worked, in a gentle, subtle kind of way. Just doing something out of the ordinary was the trick. I woke up a little earlier than usual and walked up to the park before work to poke around the stalls. I saw other early risers: spring onions, radishes, tender leaves of lettuce. Rhubarb outshone them all. But I wasn’t thinking about a ruby red pie with a flaky, buttery crust. I was thinking about a drink.
At home, I chopped a few stalks of rhubarb and cooked it with equal parts sugar and water. The color was enough to shake off off any lingering cloak of ennui. That vibrant, saturated pink! Have you ever seen something so unabashedly, outrageously lovely?
That evening, as soon as the clock struck five, I made a fake rosé spritzer: white wine and a spoonful of rhubarb syrup topped with seltzer. Over the weekend, when we had a Saturday night steak dinner at home, I made myself a Manhattan-ish cocktail with it in lieu of sweet vermouth. I’ve been thinking about how to describe the flavor to you and have fallen short. It tastes pink. Brightly feminine, sweet. I want to say it even tastes optimistic, but that might sound a little nuts. In any case, it’s perfect for a season of bridal showers, baby showers, and any old day that needs a shot of radiance.
Rhubarb Simple Syrup
Makes about 2 cups
3-4 stalks rhubarb, chopped
1 cup sugar
1 cup water
In a saucepan over moderately-high heat, bring rhubarb, sugar, and water to a boil. Lower heat and simmer for 15 minutes until rhubarb is softened. Strain mixture, mashing rhubarb to extract as much liquid from it as possible. Allow to cool, and transfer to a jar. Store in the fridge for up to three weeks.
Julia (Color Me Green): i just made rhubarb cocktails last weekend and am getting ready to blog about it too. i love the pink! it feels so fun to drink.1 year ago
Monday's Nugget-Lana: The color alone makes me want to go buy rhubarb right this instant. How lovely. I will be trying this, not only because I never have vermouth on hand, (the horror!) but also because I love anything rhubarby.
1 year ago
The feeling of lack of inspiration is one that is taking the country by storm. I feel it too. Just keep plugging and drinking away. That’s what summer is for.
Cadi: That syrup is quite possibly the most unflinchingly, unapologetically cheery color I’ve ever seen. I love your description that the syrup tastes ‘pink’ – and I am glad I’m not the only one that uses colors as flavor descriptors!
I am SO buying rhubarb at the green grocer to make cocktails this weekend. Floated on a G+T or a rum cocktail would be gorgeous!1 year ago
Tall Girl: Ooo, lovely! I have a wedding shower coming up, and I think this needs to be added to the menu. And, sans-vin, it will still look lovely for the kiddies and other non-drinkers attending. I may try this with ginger-ale.1 year ago
Bekah: You are genius! So trying this for my wedding shower. I need some optimistic pink in my life!1 year ago
Julie: Holy goodness, this looks good. I’m making some! We just finished a yummy ginger simple syrup that was FAB in margaritas. This will be a fun new twist!1 year ago
Alexis: My husband hates rhubarb desserts, mostly for the texture, so this will be a great way to use the rhubarb this year! What a great idea, it looks lovely
1 year ago
domestikate: Oh, yum yum yum. I love rhubarb. And the colour is amazing!1 year ago
Liza in Ann Arbor: Well, I’m trying rosemary simple syrup tonight, but maybe this rhubarb one will be next on the list! Who doesn’t love a pink cocktail?1 year ago
india Dekho: I am SO buying rhubarb at the green grocer to make cocktails this weekend. Floated on a G+T or a rum cocktail would be gorgeous!
thanks for the information.1 year ago
Anne Marie: I’m all about simple syrups, summer cocktails and all things that embrace more daylight and twirly skirts…but eek, I just fear rhubarb! My Nana grew stalks, upon stalks of it in her DC backyard wonder garden. But I always opted for the concord grapes that dripped off the grape harbor and the cucumbers that where absent one day and…holy cow…totally full grown the next. Cheers to those embracing hubard, and maybe I will be brave and give it a try! No matter what your cocktal…may summer be a time of blessed enjoyment, relaxation, and restoration for all! Cheers!1 year ago
Emily: I’ve followed your site for a while, and I just wanted to let you know how much I love it! Visiting it always makes my day.51 weeks ago
preparing for: [...] I do plan on having beer, seemingly a camping essential, but perhaps if I pack some rhubarb simple syrup, I can also enjoy some easy, refreshing cocktails. And rhubarb season is upon [...]11 weeks ago
Stefani: My friend El made the most fresh and light drinks at her cantina, with grapefruit soda and a splash of rhubarb simple syrup. I loved this gorgeous refreshing drink so much I asked her to make them for my fiftieth birthday party!3 weeks ago
Drink+Delicate | Journelle: [...] recipe from here. [...]1 week ago