There are so many wonderful flavours available in late spring/early summer. Rhubarb is at the top of my favourites list. I have so many fond childhood memories of plucking rhubarb from a patch in my backyard and plunging the tart stalks into a bowl of sugar before devouring them. These days I am lucky enough to have a few friends in town that share their backyard rhubarb stash with me. In return I am happy to share some rhubarb inspired cocktails that I served at a recent backyard BBQ.

The vanilla rhubarb cocktail is the sweeter of the two drinks because it is made with a more traditional simple syrup and therefore has much more sugar in it. I came across the reciperandomly on the internet and was drawn in by the pail pink color and vanilla bean speckles. The combination of vanilla and rhubarb is perfection. This is a very delicious cocktail! The rhubarb lemongrass cocktail is more on the tart side. The syrup was is just the left over juices from a rhubarb fool. Although it had a lot less sugar in it the lemongrass rhubarb flavors were inspired, whoever thought this up is a genius.

Vanilla Rhubarb Syrup

Syrup

1 cup sugar

1 cup water

1 vanilla bean, split and seeded

1 1/4 cups fresh rhubarb, finely chopped

Vanilla Rhubarb Fizz Cocktail

gin

rhubarb syrup

fresh lemon juice

Prosecco

ice

lemon rounds for garnish

Add all of the ingredients to a medium saucepan. Bring to a boil over medium heat, and let cook for 3 minutes, or until rhubarb is tender. I strained mine because I did not want the pulp in my drink. But you could simply remove the vanilla bean and call it good. Pour into a container and store for 1 week in the refrigerator.

To make one cocktail, put the 1 oz gin, 1 ½ oz rhubarb syrup, a squeeze of lemon juice, 3 oz of prosecco and ice in a glass. Stir to combine. Top with a lemon round.

Lemongrass Rhubarb Syrup

Syrup

3 cups rhubarb (1 ¼ lb)

2 tbsp lemongrass puree, from a tube

¼ cup + 3 tbsp water

2/3 cup sugar

Rhubarb Lemongrass Cocktail

gin

rhubarb syrup

fresh lemon juice

Prosecco

ice

lemon rounds for garnish

Wash and trim, but do not peel the rhubarb. Cut into even chunks about 3cm/1¼in long and put into a warm pan with the water, sugar and the lemongrass. Cover and simmer until the rhubarb softens and breaks down – usually this takes about 10 minutes.

Strain through a sieve, reserving all the juices.

To make one cocktail, put the 1 oz gin, 1 ½ oz rhubarb syrup, a squeeze of lemon juice, 3 oz of prosecco and ice in a glass. Stir to combine. Top with a lemon round.