This Spiced Rhubarb Collins Cocktail is a delicious, pretty little libation that’s PERFECT to celebrate the special mother in your life this Mother’s Day!
I created today’s cocktail with the help of my good friends from Darnley’s View. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.
With Cinco de Mayo and the Kentucky Derby under our belts, it’s full steam ahead to Mother’s Day guys!
And what better than a delicious little libation like this Spiced Rhubarb Collins Cocktail to toast that special mother in our lives?
I’ve been dying to get my hands on some rhubarb! And about a week or so ago, I finally hit gold!
I’ve been enjoying baking with it and of course cocktailing with it. This Spiced Rhubarb Collins is perfect for Mother’s Day and the summer months ahead.
Don’t you just love that beautiful pink color?
And it’s so incredibly easy to whip up too!
It’s a SUPER simple concoction of some of my new favorite Spiced Gin by Darnley’s View, some homemade rhubarb simple syrup, fresh lime juice and a splash of club soda.
Darnley’s Spiced Gin is full and rounded with notes of orange, rosemary, cinnamon, peppercorns and cloves.
This cocktail is refreshing, yet warm-spiced and the fabulous treat for Mom for her special day! Enjoy!
A Few Cook’s Notes for Spiced Rhubarb Collins Cocktail Recipe:
You could also use a small stalk of rhubarb as a garnish for this cocktail.
The rhubarb simple syrup will keep in your fridge for about two weeks.
Rhubarb Simple Syrup
- 1 stalk, (plus one additional stalk for shaving) rhubarb, trimmed and cut into 1/2 inch pieces
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 oz. Darnley's Spiced Gin
- 2 oz. rhubarb simple syrup
- 1 oz. freshly squeezed lime juice
- 1-2 oz. club soda, chilled
- a few strips of shaved rhubarb
Rhubarb Simple Syrup
- First, use a vegetable peeler to shave a few strips of the rhubarb for garnish. Set aside.In a medium saucepan, combine sugar, water and rhubarb. Bring to a boil, then reduce heat and simmer, uncovered for 20 minutes, stirring often, until the rhubarb is softened and the syrup begains to thicken.
- Strain the mixture though a fine-mesh sieve, pressing with a rubber spatula to release all the liquid. Let the mixture cool to room temperature. Pour into an airtight container and store in refrigerator.
- Fill a cocktail shaker with ice. Add the gin, rhubarb simple syrup, and lime juice. Shake. Strain into a cokctail glass filled with ice. Splash with club soda. Garnish with 1 strip or two shavings of rhubarb.