Once the weather starts to warm up, all I want are delicious and refreshing cocktails that you can whip up in a few minutes. Like this rhubarb and rose water gin spritz. It’s tart, fizzy, and just a tiny bit floral. The best part is that it only takes 5 minutes to mix, which makes it the perfect drink for a summer barbecue or cocktail party.
What is a Gin Spritz?
As its name suggests, this cocktail is a variation on the classic Aperol spritz.
Unlike an Aperol spritz, a gin spritz gets its “spritziness” from soda water rather than from prosecco. It also uses gin in place of the Aperol.
For this version, I’ve also used a rhubarb and rose syrup to make it more delicate and appropriate for spring.
What is Rhubarb and How do You Use it in Cocktails?
Rhubarb is technically a vegetable, but many people think it’s a fruit because it is usually a key ingredient in pies and other desserts.
It grows in thick bushes, but it is usually sold by the stem with all the leaves chopped off. This is because the leaves are poisonous, and you shouldn’t eat them.
You can eat rhubarb stalks raw, but they are very tart. I prefer to cook them down either by roasting them in the oven or by making them into syrup like I did for this rhubarb and rose water gin spritz.
Rhubarb & Rose Water Gin Spritz
For the Rhubarb & Rose Syrup
- 4 cups rhubarb chopped
- 1 cup water
- 1 cup turbinado sugar
- 2 tsp rose water
For the Cocktail
- 1/2 oz rhubarb & rose syrup (recipe follows)
- 2 oz Wilkin and Sons English Rhubarb Gin Liqueur (or regular gin)
- 2 dashes rhubarb bitters
- club soda
- 1 splash Aperol (optional)
To make the syrup
- Place all of the ingredients except for the rose water in a medium-sized, heavy-bottomed pot over medium high heat.
- Bring to a boil. Lower the heat and simmer for 15 minutes stirring occassionally. The rhubarb should be soft and mushy.
- Strain the mixture through a fine mesh sieve.
- Add the two teaspoons of rose water to the syrup and place it in a clean jar.
- Let it cool and transfer it to the fridge. It will keep 1-2 months if properly stored. Discard it if you notice any mold or white specks floating around in the syrup.
To make the cocktail
- Fill a 12 oz glass with ice.
- Add the gin, syrup and bitters to the glass and use a bar spoon to mix together. Top with soda to taste.
- At this stage, the cocktail doesn't have much color. If you would like it to have a slight pink blush, add a small splash of Aperol to the cockatil when mixing it. You will barely be able to taste it.
- Serve immediately.
- The rhubarb solids left over from making the syrup make a great rustic jam.
- If you feel that the finished cocktail needs more rosewater, feel free to add a small splash. Just keep in mind that rosewater is very pungent and can quickly overpower the other flavors in this cocktail.
Here are other easy cocktail recipes you might enjoy:
If you like this recipe, please make sure to pin it, share it on social media, or email it to your friends. Don’t be shy! People are always grateful for some cooking inspiration
Also, if you have any questions or just want to let me know that you liked the recipe, please leave a comment below. Hearing from other adventurous home cooks always makes my day!