Strawberry Rhubarb Gin Fizz is a fun summer cocktail that’s perfect for backyard sipping! It’s made with a homemade strawberry rhubarb simple syrup, fresh lemon juice, sparkling pink moscato and gin! You’ll want to make a pitcher of this for your next summer gathering!
For the strawberry rhubarb simple syrup:
- 1 cup water
- 1 cup cane sugar
- 2 cups chopped rhubarb, fresh or frozen
- 1 cup chopped strawberries, fresh or frozen
For the gin fizz:
- 1 1/2 cups strawberry rhubarb simple syrup
- 1 1/2 cups gin
- 1 lemon, juiced
- 1 bottle (750 ml) sparkling pink moscato
- Ice cubes
- Lemon slices and strawberries to garnish
Prepare the simple syrup:
- In a small saucepan, bring the water to a low boil. Add in the sugar and stir until it dissolves. Add in the rhubarb and strawberries, cover and let simmer for 5 minutes, or until they have softened. Remove from heat and let cool.
- Place a mesh strainer over a wide mouth mason jar or glass dish. Pour the strawberry rhubarb mixture through the strainer. Use the back of a spoon to press out extra liquid from the mixture.
Prepare the gin fizz:
- Pour the syrup, gin and lemon juice into a large pitcher, and stir until combined.
- Slowly pour in the moscato and stir. Let it sit for a few minutes while you add ice, lemon slices and strawberries to your cocktail glasses.
- Pour the gin fizz into the prepared glasses and enjoy!
- The original recipe for the strawberry rhubarb simple syrup made a larger batch, but I halved it in order to yield just enough for the gin fizz recipe, which was about 1 1/2 cups.
- While I used cane sugar in the simple syrup recipe, you can also use granulated (white) sugar, which is what the original recipe calls for.
- You can make the simple syrup ahead of time, and refrigerate it until ready to use. It will last about 2 weeks in the refrigerator.
Keywords: cocktails, gin fizz