Rhubarb Mint Cocktail

Prep: 25 mins
Cook: 10 mins
Servings: 1

Technically, rhubarb is a vegetable, even though it is often referred to as the “first fruit of the season.”  Without a sweetener, rhubarb is bracingly sour – but that tartness can be a a welcome tonic after the tedium of a seasonal winter diet. Before sugar became widely available (and cheaper) worldwide, rhubarb was cooked in soups and sauces, especially in the chilly northern parts of the world like Siberia and the Himalayas, where it grows prolifically. But now, we can experiment, and we have to tell you, rhubarb cocktails are fantastic!



  • 1 ½ ounce vodka
  • 3 ounces rhubarb syrup
  • Club soda
  • Fresh organic mint leaves
  • Rhubarb for garnish


  • 1 large stalk rhubarb, chopped
  • 1 cup organic raw sugar
  • 2 cups water
  • 1 vanilla bean

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)00%
Saturated Fat (g)00%
Carbohydrates (g)26187%
Protein (g)11%
Sugars (g)2520%
Fiber (g)15%



  1. Roughly chop a few mint leaves. Add mint + vodka to glass, then muddle with a wooden spoon.
  2. Fill glass with ice. Add rhubarb syrup + top with club soda. Garnish with fresh basil and thin ribbons of rhubarb peel.


  1. Combine all the ingredients in a saucepan.
  2. Bring to a boil, then reduce to a simmer. Simmer uncovered for 10-12 minutes. Allow to cool, then strain into storage bottle or jar. Keep refrigerated.


Muddled strawberries add tart sweetness.

Rhubarb Mint Cocktail

you may also like

Recipes We