Rhubarb Ginger Fizz Recipe
This rhubarb ginger fizz cocktail, developed by Tasting Table's Jennine Rye is a refreshing addition to the classic "gin fizz" category of drink. The classic gin fizz cocktail calls for gin, lemon juice, syrup, and egg whites be shaken together with ice, resulting in a sharp tasting cocktail with a creamy foam top. Instead of using lemon as the core flavor, Rye's twist on the classic created using a homemade rhubarb and ginger syrup. Guaranteed to delight any rhubarb lover, this syrup combines the sweetness and tartness of rhubarb with the spiciness of ginger, making for a complex and delicious flavor profile.
The resulting cocktail is a versatile drink that particularly lends itself to the warmer months, coinciding perfectly with rhubarb's harvesting season, which usually starts around April, and depending on the local climate, can continue on as late as mid-fall. So, whether you are hosting an elegant cocktail party, or just craving a treat to unwind with, if you are looking for something a little different from the typical cocktail, why not give this delicious and elegant rhubarb ginger fizz a try?
Gather the ingredients for this rhubarb ginger fizz recipe
To begin this rhubarb ginger fizz recipe, first, you will need to gather the ingredients. To make the syrup, you will want fresh rhubarb, fresh ginger, granulated sugar, and a dash of lemon juice. When picking out fresh rhubarb, there are a couple of things to look out for. First is the color. Generally speaking, the redder the rhubarb, the sweeter the taste, because rhubarb reddens as it ripens. Green rhubarb is just as delicious, just be prepared for a slightly more tart flavor. The stalks should also feel firm and crisp and be free from any blemishes. If the rhubarb stalks are limp and floppy, they are definitely past their best.
To make the cocktail, you'll also need gin and Prosecco, or another sparkling wine of your preference. To garnish, we recommend a few pieces of crystallized ginger.
Stew the rhubarb and ginger
The first step is to make the syrup. Chop the rhubarb into pieces, and peel and slice the ginger. Then place the ingredients into a saucepan, along with granulated sugar, water, and some lemon juice. Put the saucepan onto a medium-high heat, and stew the mixture until the sugar has completely dissolved and the rhubarb is starting to fall apart. This should take around five minutes. Once done, take the pan off the heat and allow the everything to cool down.
Strain the rhubarb and ginger syrup
Once cool, you will need to strain the rhubarb and ginger mixture to create the syrup. To do this, place a muslin into a funnel, and slowly pour the mixture through this into a jug or bottle below. Using a muslin will remove much finer fruit particles from the mixture than using a sieve. This rhubarb and ginger syrup can then be stored in the fridge for up to a month. The remaining flavorful fruit pulp can be composted, or it can be stored for use in other recipes.
Pick your glass
An important element of making cocktails is selecting the right cocktail glass. Some cocktail recipes are quite prescriptive regarding the choice of glass. Glasses with stems can be held in such a way as to keep the drink away from the fingers which would otherwise warm the cocktail too much. Similarly, tall glasses are well suited to cocktails with a lot of ice in them, as they maximize the contact between the liquid and the ice, keeping it chilled.
For this cocktail, Rye uses straight sided coupe glasses. They are currently very on-trend, and ideal for drinks with no ice, as they present smaller quantities of liquid beautifully.
Make the rhubarb ginger fizz
To mix this deliciously tart and fiery cocktail, start by adding a shot of homemade rhubarb ginger syrup and a shot of gin directly into the glass. Muddle the two together, then pour in your chosen chilled Prosecco to the top of the glass. Other sparkling wines can be substituted in at this stage if you have a preferred option, or perhaps a bottle already open in the fridge.
Finish the cocktail off with a garnish of crystallized ginger. As well as rounding off the aesthetics and adding a touch of elegance, this will enhance the sweetness and deepen the fiery ginger undertones of the drink, making it the perfect pairing.
- 10 ounces rhubarb, chopped into pieces
- 2 inches fresh ginger, peeled and sliced
- 1 ¼ cups granulated sugar
- 1 tablespoon lemon juice
- 1 ounce gin
- ½ cup Prosecco, chilled
- 3 pieces crystallized ginger, to garnish
- Place the rhubarb, fresh ginger, granulated sugar, lemon juice, and 1 ¼ cups of water into a saucepan.
- Heat the mixture over a medium-high heat, stirring occasionally. Allow the mixture to cook for around 5 minutes, until the sugar has completely dissolved and the rhubarb is falling apart. Set the pan aside to allow the mixture to cool.
- Once cool, filter the rhubarb mixture through a muslin to remove the fruit pulp, and store the cooled rhubarb and ginger syrup in a sterilized bottle in the fridge.
- To complete the cocktail, add a shot of the rhubarb and ginger syrup to a glass, along with a shot of gin. Muddle the ingredients together and then top with Prosecco.
- Garnish with crystallized ginger.
| Calories per Serving | 1,261 |
| Total Fat | 1.2 g |
| Saturated Fat | 0.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 280.3 g |
| Dietary Fiber | 6.6 g |
| Total Sugars | 255.4 g |
| Sodium | 30.2 mg |
| Protein | 4.1 g |
