A classic Gin & Tonic gets an elegant seasonal twist with rhubarb. Its bright acidity balances the gin’s juniper notes and the tonic’s bitterness – making it the perfect aperitif for a warm spring or summer evening.
Ingredients (1 drink)
5 cl (1.7 oz) quality gin
2 cl (0.7 oz) rhubarb syrup (preferably homemade)
10–12 cl (3–4 oz) premium tonic water
Ice cubes (large cubes preferred)
1 thin ribbon of fresh rhubarb or a twist of lemon peel for garnish
Optional: a sprig of rosemary
How to Make It
Fill a highball glass with plenty of ice.
Add the gin and rhubarb syrup.
Gently top up with tonic water.
Stir carefully to preserve the carbonation.
Garnish with a thin rhubarb ribbon and, if desired, a lightly bruised sprig of rosemary for added aroma.
Homemade Rhubarb Syrup (Optional but Recommended)
200 g (7 oz) rhubarb, chopped
1 cup sugar
1 cup water
Bring all ingredients to a boil and simmer for about 10 minutes until the rhubarb softens. Strain and let cool. Store in the refrigerator for up to one week.
Flavor Profile
Rhubarb adds a refreshing tartness and subtle sweetness that enhances the gin’s botanical character. The result is a well-balanced cocktail with a vibrant, summery expression – elegant, light, and refreshing.
