A perfect drink for spring and summer, strawberry rhubarb gin fizz is a refreshing, effervescent and zesty cocktail that would be at home at any backyard party, summer brunch or simple deck lounging session. Rhubarb, with its sour and floral notes, makes a great addition to spicy cocktails and simple syrups, and this drink is no exception.
I was provided with a complimentary review copy of The Prairie Table by Penguin Random House Canada, and this post contains affiliate links, but all opinions expressed here are my own. You can always count on me to only work with companies and products I love! Thank you for supporting the brands that help make this blog possible.
Summer and My Cookbook Review
Summer. The season of endless sunlight; evenings spent lounging on the patio or deck, alone or with company; strolls through a blooming park by a lake with little ducklings gently floating on it. And most importantly, summer is the season of cool, tall drinks.
When I lived in Winnipeg, Manitoba, I discovered that summer was the time Canadians came to life.
They made their way every weekend to their country homes (known as cabins or cottages, depending on where you live), where they passed the time drinking cider and beer and playing cards.
They filled the patios of every restaurant or bar in the city, sipping gin and tonics like they're going out of style.
And they ate dinners outdoors, on their decks and patios, often enjoying an array of potluck dishes or barbecued meats. All of it, of course, with a cold beer in hand.
As you can see, cold drinks are a big part of the Canadian way of life.
So it was no surprise to me that in Karlynn Johnston's new cookbook, The Prairie Table, drinks have their own place of honour. This strawberry rhubarb gin fizz was my favourite of the lot as I am a sworn gin and rhubarb lover (I’ve also been sipping on this elderflower mocktail a lot lately)! But the rest of the drinks and recipes are no less worthy of a look.
The Kitchen Magpie
If you aren't familiar with Karlynn Johnston (The Kitchen Magpie), I am here to let you into her magical world. Karlynn's brand of down-to-earth humour, 50s-styled photographs and approachable and simple recipes is familiar to anyone who's ever come across her blog.
Karlynn's biggest asset is her ability to create a Pleasantville-like space online. In Karlynn's world, potlucks, tiki cocktails, colourful Pyrex dishes and sweet and sour meatballs fit in like they would on an episode of Mad Men.
Her recipes make you hearken back to a simpler time. They simply call on you to invite your neighbours and friends for a potluck feast! In case you're not familiar, a potluck is a party where each guest brings their own dish.
I already own Karlynn's first cookbook, Flapper Pie & a Blue Prairie Sky, which is full of nostalgic baked goods that make me feel all warm and fuzzy inside. You can just imagine how excited I was to explore Karlynn's newest cookbook.
The Prairie Table
The Prairie Table is a paean to that great unexplored Canadian prairie kitchen. However, I believe those from the American Midwest will feel just at home among its pages.
Many of the recipes among the pages of The Prairie Table are deeply familiar to me from my time in Manitoba. Rifling through the pages of this cookbook is like taking a trip down memory lane. I found myself remembering those Thanksgiving dinners or weekends at the cabin.
Sweet and sour meatballs were the constant main dish at every family dinner thrown by my first Canadian boyfriend. Saskatoon cheesecake brownies were another favourite that showcases the old-school charm of Karlynn's work in The Prairie Table.
Chief among these nostalgic triggers were some great Ukrainian delicacies like holopchi (cabbage rolls) or borscht. I remember both from my parents' home and from prairie gatherings. True to her promise, Karlynn presents common prairie versions of all of these in her cookbook.
Strawberry rhubarb gin fizz Cocktail Recipe
Now, back to the reason we all gathered here today: the strawberry rhubarb gin fizz cocktail.
Karlynn's husband Mike (Mr Kitchen Magpie) is the resident bartender, and the creator behind this strawberry rhubarb gin fizz creation. Rhubarb, with its sour and floral notes, makes a great addition to cocktails and simple syrups, and this drink is no exception.
A perfect drink for spring and summer, strawberry rhubarb gin fizz is a refreshing, effervescent and zesty cocktail that would be at home at any backyard party, summer brunch or simple deck lounging session.
Ingredients
For the Strawberry and Rhubarb Simple Syrup:
- Water: Forms the base of the syrup.
- White sugar: Sweetens the mixture.
- Fresh or frozen rhubarb: Adds tangy, floral notes.
- Frozen strawberries: Brings natural sweetness and fruity flavor.
For the Strawberry Rhubarb Gin Fizz:
- Gin: The main spirit with herbal and botanical flavors.
- Homemade Strawberry Rhubarb Simple Syrup: Sweet and fruity strawberry rhubarb syrup to infuse the cocktail.
- Lemon juice: Provides a refreshing citrus balance. Club soda is another alternative that I quite enjoy.
- Sparkling pink Moscato: Adds bubbles and a touch of sweetness.
- Ice cubes: Cools the drink and enhances the effervescence.
- Lemon slices, rhubarb stalks, and strawberries: Vibrant garnishes for presentation.
See recipe card for exact quantities.
Directions to make Strawberry Rhubarb Cocktail
Make the Simple Syrup:
In a saucepan over medium heat, combine water and sugar, stirring until dissolved. Add rhubarb and strawberries, then simmer briefly until the fruit releases its flavor. Let the mixture cool before straining it through a strainer into a jar. Store the syrup in the refrigerator until ready to use.
Mix the Gin Fizz:
In a large pitcher or cocktail shaker, combine gin, prepared simple syrup, and lemon juice with ice. Add the sparkling Moscato and gently stir to blend. Allow the flavors to meld for a few minutes.
Serve and Garnish:
Pour the cocktail into glasses, ensuring each has a good mix of liquid and ice. Garnish with slices of lemon, rhubarb stalks, and strawberries for a colorful finish. Serve immediately and enjoy the refreshing, fruity flavors.
Storage Tips
Store any leftover strawberry rhubarb simple syrup in an airtight container in the refrigerator for up to two weeks. If you have prepared the cocktail in advance, keep it refrigerated in a covered pitcher for up to one day, but add the sparkling Moscato and garnishes just before serving to maintain its effervescence and freshness. Leftover gin fizz without sparkling wine can also be stored in a sealed container in the fridge for up to a day. For best results, always serve the cocktail chilled and freshly garnished.
More Drinks for Hot Summer Celebrations
Pair your strawberry rhubarb gin fizz with a selection of mocktails to delight guests of all ages. For a festive touch, the Christmas Gin Mocktail or Sparkling Passionfruit Mocktail Spritz offers refreshing alternatives. If you're in the mood for something tropical, try the Virgin Lychee Mojito Mocktail, Non-Alcoholic Piña Colada, or Creamy Piña Colada Mocktail Without Specialty Ingredients. For bold, fruity flavors, consider the Blackberry Moscow Mule Mocktail or the Mocktail Sparkling Blood Orange. Fans of classic mocktails will love the Non-Alcoholic Old Fashioned or the vibrant Mocktail Blue Hawaiian. For an Italian-inspired sip, try the Italian Non-Alcoholic Aperol Spritz Mocktail Without Specialty Ingredients.
With these choices, your gathering will cater to every palate this summer!
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Strawberry rhubarb gin fizz
Ingredients
Strawberry rhubarb simple syrup:
- 2 cups water
- 2 cups white sugar
- 4 cups chopped rhubarb fresh or frozen
- 2 cups chopped frozen strawberries
Strawberry rhubarb gin fizz:
- 1½ cups gin
- 1½ cups Strawberry Rhubarb Simple Syrup
- 1 oz lemon juice Ice cubes
- 1 750 mL bottle sparkling pink Moscato
- 1 lemon
- Rhubarb stalks, strawberries and lemon, for garnish sliced thinly
Instructions
Strawberry rhubarb simple syrup:
- 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.
- Strain into a sealed glass jar and store in the fridge for up to 2 weeks.
Strawberry rhubarb gin fizz:
- To make gin fizz, combine the gin, simple syrup, and lemon juice in a pitcher filled about one-third with ice.
- Pour in the Moscato and then add the lemon slices. Stir with a long-handled bar spoon and let cool for about
- 5 minutes before serving.
- Garnish with rhubarb stalks, strawberries and lemon slices.
Steph says
I like tater tots!
kseniaprints says
Haha such a guilty pleasure!!
Linda says
I love perogies. I had a lot of them growing up.
kseniaprints says
Homemade ones are the best! Or homemade by an old Ukrainian lady. Either way, it's a world apart from frozen store-bought ones.
Nicole says
Breirocks and rhubarb crumble!
kseniaprints says
What are breirocks? So curious now!
Wanda Grisak says
All of your photos are beautiful. The food looks so appetizing
kseniaprints says
Thanks so much! I encourage you to give this cocktail or anything else a try 🙂
Paula says
I love perogies, cabbage rolls and the "dainties" served at Christmas!
kseniaprints says
Boy, Christmas dainties used to be my weak spot - especially butter tarts
Wanda says
I love pirogies made with potatoes and cheddar cheese.... you need bacon, fried onions and sour cream 🙂
kseniaprints says
With you 100% except no bacon for me 😉 But fried onions are soooo good
Sharon says
Anything authentic
kseniaprints says
The most interesting prairie dish I tried were Mennonite pierogies stuffed with cottage cheese and served with a blueberry sauce. They were so good and similar to Russian vareniki with tvorog and served with raspberry sauce!
Carolyn says
I like perogies! I make them all the time for my family.
kseniaprints says
Homemade pierogies are a world apart. I used to get together with a friend of mine every year in winter and make a pile to last us all season. Then they'd last us 3 weekends... because they were so good we couldn't stop eating them.
Denise@urbnspice says
I would say that my favourite prairie dish is homemade perogies. It is a wonderful pastime making big batches of these with family members
kseniaprints says
YES! The group pierogie making is such an amazing ritual. We do the same with Russian pelmeni or vareniki with my family in December, as prep for New Year's. Anywhere from 6 to 10 people make pierogies makes it go so much faster.
manda shank says
I am not sure this counts, but I always think of pancakes (based on the food in Laura Ingalls Wilder books) when I think of the prairie.
kseniaprints says
Anything counts! Whatever says 'prairies' to you 🙂
Katherine says
Gotta be peirogies for me too! Boiled, then lightly fried until crispy. Ideally served with a couple of these gin fizzes!
kseniaprints says
Haha yes!! These gin fizzes go with just about anything though 😉 (as do fried pierogies)
Ashley @ Sweetpea Lifestyle says
I am going to try this with blueberries!! ((I'm deathly allergic to strawberries...))
kseniaprints says
I would just make this a rhubarb gin fizz then! You can omit the berries altogether.
jordan says
Are those strawberries fresh from the garden? They look SO fresh.
kseniaprints says
Fresh from a local seller at the the farmer's market!!! So yes, almost the same thing 🙂
Adriana says
wow, this cocktail is a winner love the idea of using rhubarb in a fizzy drink like this I bet it is refreshing too, Thanks for the inspiration!
kseniaprints says
The combination of the bubbles, the gin and the sweet-sour rhubarb is honestly divine. Hope you get to put this inspiration to action 🙂
Ivana says
Made these over the past weekend for a bbq, so delicious, thank you!
kseniaprints says
Yay! So happy to hear that. We've been serving them to guests regularly and might make them again for a bbq lunch this weekend.
Tamra Phelps says
When I think of the Mid-West, I think of corn. I love anything with corn, especially corn chowder.
kseniaprints says
Yes! Corn with anything is a big one for me as well.
Nancy says
My French Canadian family roots means cretons are on the table. I love anything fruity. Your pictures don't disappoint. 🙂 Thanks for the opportunity.
kseniaprints says
I'm so not used to the taste of cretons that even vegan versions of them taste odd! But I totally get the appeal if you're used to it.
Thanks for the kind words!
Cassandra D says
I would say sour cabbage rolls.
kseniaprints says
I make mine with veggie ground round and raisins! My https://immigrantstable.com/2013/12/23/cabbage-rolls/ don't have the best photos, but a great recipe if you're looking to try something new 🙂