The Rhubarb Spring Fling Rum Cocktail

The Rhubarb Spring Fling Rum Cocktail is a fruity rum cocktail made with homemade rhubarb simple syrup that makes every day feel like the first day of Spring!

Rhubarb Spring Fling Cocktail with rosemary

The birds are chirping, the bees are buzzing, and it’s 5 O’Clock Somewhere Friday—I’m in the mood for a Spring Fling.

Rhubarb Spring Fling Cocktail with lime and rosemary

This  rum drink is made with fresh rhubarb simple syrup and a hint of rosemary. I got inspired by a daiquiri recipe that appeared in Bon Appetit several years ago that paired the two. The  earthy herb cuts the sweetness of the rhubarb and it is really unusual and delicious.

rhubarb Spring Fling Cocktail

Rhubarb simple syrup is a snap to make. I chopped 2 stalks of rhubarb (about 2 cups) and added it to 1 1/2 cups water and 1 cup sugar in a sauce pan. Bring to a boil and simmer for about 10 minutes. Strain through a mesh strainer to remove all the rhubarb pulp, and return to the pan to reduce it a little further. Boil gently for about 8 minutes, until the syrup has reduced and has thickened a bit. I ended up with about 1 1/4 cups of syrup. The color is beautiful.

rhubarb simple syrup

Let the syrup cool and then refrigerate until ready to use. It will keep at least a week, refrigerated. You can use it on pancakes, ice cream, granola, oatmeal, or just mix it with sparkling water to make your own rhubarb soda!

rhubarb simple syrup in a mason jar

I love rhubarb and find all sorts of ways to use it on the blog ~

Rhubarb Spring Fling Cocktail with a rosemary garnish
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4.45 from 9 votes

The Rhubarb Spring Fling

The Rhubarb Spring Fling Rum Cocktail is a fruity rum cocktail made with homemade rhubarb simple syrup that makes every day feel like the first day of Spring!
Course cocktail
Cuisine American
Prep Time 5 minutes
Yield 1 cocktail
Author Sue Moran

Ingredients

  • 2 oz white rum
  • 2 oz rhubarb simple syrup
  • 2 oz fresh squeezed grapefruit juice pink or white
  • 1 small sprig rosemary plus 1 for garnish
  • lime wedge for garnish

rhubarb simple syrup

  • 2 stalks fresh rhubarb chopped
  • 1 1/2 cups water
  • 1 cup sugar

Instructions

  • Remove the leaves from a sprig of rosemary and muddle, or lightly crush them at the bottom of a cocktail shaker. Don't press too hard, rosemary is a very pungent herb, and you don't want it to overpower the drink. Add the rum, simple syrup and grapefruit juice. Add ice to fill the shaker and shake well, then strain over fresh ice in a tall glass. Garnish with a lime wedge and a fresh sprig of rosemary.
  • To make the simple syrup, put the rhubarb, water and sugar in a sauce pan. Bring to a boil, stirring to dissolve the sugar.
  • Boil gently for about 10 minutes.
  • Strain out the rhubarb, and put the syrup back on the stove to reduce a bit further. Boil gently for about 5 to 8 minutes, until the syrup is reduced to about 1 1/4 to 1 1/2 cups.
  • Let cool and then put in a container with a lid and refrigerate until ready to use.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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23 Comments

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  • Reply
    Mary
    August 18, 2020 at 7:09 pm

    It just say two stalks for the syrup, about how much in cups or weight? I have thicker stalks and really thin ones, also some didn’t get very long.

  • Reply
    Cathy
    August 3, 2020 at 2:55 pm

    I only had frozen rhubarb so it wasn’t as vivid a color, But good flavor. We had
    no white rum so I used gin and Yum! The gin taste isn’t overpowering with this. I
    wish I lived somewhere that rhubarb grows.

  • Reply
    Stephanie
    July 16, 2019 at 12:36 pm

    5 stars
    Yummy! I had a bumper crop of rhubarb this year so I ‘m always looking for new ways to use it. I can’t have grapefruit due to medications so I used lemon instead with a generous squeeze of lime. The second time I made the cocktail, rather than muddle rosemary leaves in the shaker, I “muddled” a spring of rosemary by whipping it back and forth between my hands and sticking in the glass. Pretty much the same effect and the rosemary sprig makes for a nice stirrer!

  • Reply
    Karen
    April 19, 2015 at 9:34 am

    5 stars
    What a wonderful recipe and amazing photos too. Thanks so much for ALL of your fabulous Rhubarb Recipes that you have added to the Great British Rhubarb Recipe Round Up! Karen

  • Reply
    Claudia
    May 19, 2013 at 9:32 pm

    And don’t you know I have the rhubarb in the back! Perfect. Especially for someone who has gone from a snowstorm to tornado weather is less than two weeks! Yep. I need a fling!

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