This post may contain affiliate links. Please read our disclosure policy.

At the first sight of fresh spring rhubarb, I start craving this Rhubarb Cocktail. It’s gently spiked with rum, a little bit tart, a little bit sweet and herbaceous, and entirely refreshing.

Rhubarb Cocktail over ice in a clear glass with rhubarb and rosemary garnish

As a rule, we’re red wine people. But it’s fun to have an occasional cocktail, usually of the gin variety in our house: a good martini with olives or a gin and tonic (with homemade tonic water). So I’m not sure why this drink caught my eye in a long ago issue of Bon Appétit magazine. Maybe it was that pretty sprig of rosemary poking out of the top. Whatever it was, I made it, and we’ve had it every year since when the scarlet stalks of rhubarb appear at the grocery store or farmer’s market.

Ingredients for this Rhubarb Cocktail

rhubarb cocktail ingredients on a white marble board
  • Fresh Rhubarb: Look for the reddest stalks you can find.
  • Fresh Rosemary: Dried rosemary is not a good substitute here.
  • Lemons: Look for brightly colored, firm lemons that are heavy for their size.
  • Sugar: Granulated white sugar, superfine if you have it.
  • Water: Ideally filtered for making rosemary infused simple syrup.
  • Rum: White rum for its mild (not spiced) flavor profile and clear color. Vodka or a London dry gin or Plymouth gin would also be excellent.

It’s not just the raw rhubarb with its floral notes and pleasantly sour flavor or the perky, earthy hint of rosemary that I love in this delicious cocktail. It’s also lively, not too sweet, and one recipe makes the perfect amount for a party. Fill a pitcher to share with friends. Serve it over ice or stir in cocktail shaker with ice to serve up in a martini glass.

Look for the reddest stalks of rhubarb you can find so you’ll end up with cocktails that are a pretty pink color instead of murky green ones (though they’d still be tasty). And make sure to start this recipe at least 4 hours or up to a day before you plan to serve.

    How to Make this Rhubarb Cocktail

    Step 1: Dissolve 1/4 cup of sugar in 1 cup of water in a small saucepan over medium heat. Remove from heat and add rosemary leaves to steep for 5 minutes. Strain out rosemary and let syrup cool.

    Step 2: Blend diced rhubarb, 1 tablespoon lemon juice, 1 1/4 cups water, and 1/4 cup sugar to a into a coarse puree. Strain liquid into a medium bowl through a fine-mesh strainer, pressing with a spoon to extract as much liquid as possible. Cover and refrigerate rhubarb juice and rosemary syrup separately for at least 4 hours and up to 2 days.

    Step 3: When you’re ready to make cocktails, mix rhubarb juice, rosemary simple syrup, remaining lemon juice, and rum in a pitcher. Stir to combine. Serve in glasses filled with ice. Garnish with shaved rhubarb ribbon and fresh rosemary sprig if desired.

    Rhubarb Cocktail with Rosemary

    5 from 4 votes
    Prep: 10 minutes
    Cook: 5 minutes
    Total: 4 hours 15 minutes
    Course: Drinks
    Cuisine: American
    Calories: 161
    Servings: 8 cocktails
    This is slightly less sweet than the original recipe that appeared in Bon Appétit magazine.

    Ingredients  

    • 2 1/4 cups water divided
    • 1/2 cup sugar divided
    • 1/2 cup fresh rosemary leaves
    • 3 stalks fresh rhubarb diced
    • 6 tablespoons fresh lemon juice divided
    • 1 1/2 cups white rum
    • 8 sprigs fresh rosemary for garnish

    Instructions 

    • Heat 1 cup water and 1/4 cup sugar to simmer in a small saucepan over medium heat, stirring occasionally until sugar dissolves. Remove from heat; add 1/2 cup rosemary leaves. Steep for 5 minutes then strain through a fine-mesh sieve, pressing on rosemary. Discard rosemary and let syrup cool.
    • Add diced rhubarb, 1 tablespoon lemon juice, 1 1/4 cups water, and 1/4 cup sugar to a blender. Blend into a coarse puree. Strain through a fine-mesh strainer into a medium bowl, using a spoon to coax liquid through mesh. (You may need to do this in batches depending on the size of your sieve.) Squeeze pulp with your hands to release as much liquid as possible. Discard pulp.
    • Cover and refrigerate rhubarb juice and rosemary syrup separately for at least 4 hours and up to 2 days.
    • When you're ready to make cocktails, mix rhubarb juice, rosemary syrup, remaining lemon juice, and rum in a pitcher. Stir to combine.
    • Serve Rhubarb Cocktails in glasses filled with ice. Or pour into an ice filled cocktail shaker and stir until very cold to serve up in martini glasses. Garnish with a fresh rosemary sprig and/or a fresh rhubarb ribbon threaded onto a cocktail pick.

    Nutrition

    Calories: 161kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 80mg | Fiber: 1g | Sugar: 13g | Vitamin A: 72IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Leave a comment & rate the recipe below!

    Related Recipes

    Leave a comment

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    18 Comments

    1. Anna says:

      Hello! Can you let us know the finished amounts of rhubarb syrup, rosemary syrup, and lemon juice that would make one cocktail? Alternatively the finished amounts of rhubarb syrup, rosemary syrup and lemon juice for a pitcher? I made the rhubarb syrup first and then decided I needed a cocktail to use it with so I’m not sure how much of each to use to get the desired taste! Thanks

      1. Marissa Stevens says:

        Hi Anna! This recipe makes ~8 cocktails. If you’re serving it from a pitcher, stir all of the cocktail components together and pour into individual, ice-filled glasses. If you’re keeping the components separate, you’d want ~2 tablespoons EACH of the rosemary simple syrup and the rhubarb juice, ~2 teaspoons lemon juice and 1 1/2 ounces of white rum per cocktail (stirred together before pouring over ice or shaken with ice in a cocktail shaker and served ‘up’.) I hope that helps!

    2. Krista Wolf says:

      5 stars
      Fantastic! Lively and not too sweet, just as described. A pitcher of these will be part of our Mothers Day celebration from now on.

      1. Marissa Stevens says:

        aww…I love to hear that, Krista! Thank you for coming back to let me know.

    3. Valentina says:

      5 stars
      Marissa, this might just be the prettiest cocktail I’ve seen! That rhubarb “ribbon” is stunning! I just sent this to my friend who loves all things rhubarb. She’ll flip for it. 🙂 ~Valenitna

      1. Marissa Stevens says:

        aww, thank you Valentina!

    4. David @ Spiced says:

      5 stars
      What an interesting cocktail! I’ve seen rhubarb used in all sorts of ways, but this is the first time I’ve seen a cocktail with it. I like it! Laura loves cocktails with an herby twist, so I feel like this is right up her alley. I also feel like gin could work here, although the flavor might overpower the other ingredients. Guess there’s one way to find out!

      1. Marissa Stevens says:

        You’ve got to make this one for Laura, David! I think she’ll love it. And yes to the gin!

    5. Ben | Havocinthekitchen says:

      5 stars
      Ooo I’ve made once rhubarb lemonade, and it was so good. Certainly this fancy and elegant cocktail so much better that any lemonade! I love how you also Infused it with fresh rosemary.

      1. Marissa Stevens says:

        Thanks so much, Ben!