Strawberry and rhubarb is a classic combination in desserts, so it only makes sense that it would be great in a cocktail too, and it is.
This recipe is from Karlynn Johnston’s newest cookbook, The Prairie Table – Suppers, Potlucks & Socials. I want to thank Karlynn and Appetite Penguin Random House for sending me a copy of the cookbook. It’s a beautiful book full of delicious crowd-pleasing recipes from appetizers to desserts. Karlynn has included many of her family recipes and there’s an entire chapter devoted to Ukrainian dishes. Karlynn even managed to talk her mom into sharing the family pierogi recipe. I’m looking forward to trying that recipe and so many others as I cook my way through this gorgeous cookbook. With summer just around the corner, I was drawn to chapter eight, libations.
Karlynn’s husband, Mike, wrote the cocktail and mocktail section of the cookbook. There are more than a few pitcher-friendly cocktail recipes for summer entertaining. I like the idea of having a pitcher of something cool ready to go when guests arrive so that you have more time to enjoy their company rather than spending so much time making individual drinks for everyone. Everything about this strawberry rhubarb gin fizz is delicious. It’s really easy to make too.
Enjoy!
Excerpted from The Prairie Table by Karlynn Johnston. Copyright © 2019 Karlynn Johnston. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Sweet refreshing summer cocktail
- 1 1/2 cups gin
- 1 1/2 cups strawberry rhubarb simple syrup (recipe below)
- 1 oz lemon juice
- ice cubes
- 1 bottle (750 ml) sparkling pink Moscato
- 1 lemon, sliced thinly
- rhubarb stalks, for garnish
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Place the gin, simple syrup, and lemon juice in a pitcher filled about one-third with ice.
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Pour in the Moscato and then add the lemon slices. Stir with a long-handed bar spoon and let cool for about 5 minutes before serving.
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Garnish with rhubarb stalks.
If you can’t find a sparkling pink Moscato at your local liquor store, I would suggest substituting an off-dry sparkling Rose wine.
Fruity simple syrup
- 2 cups water
- 2 cups white sugar
- 4 cups chopped rhubarb (fresh or frozen)
- 2 cups chopped frozen strawberries
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Place the water in a saucepan over medium heat and bring to a slow boil. Add the sugar and stir until dissolved. Add the rhubarb and strawberries and simmer for 3 to 5 minutes, stirring occasionally. Remove from the heat and let cool.
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Strain into a sealed glass jar and store in the fridge for up to 2 weeks.