This rhubarb martini is a light, refreshing gin cocktail perfect for any spring occasion like Mother’s Day, showers, weddings, or just because it’s Friday night!

Did you know that rhubarb makes exquisite (and delicious) cocktails? I’m not surprised…rhubarb is an ingredient with super powers ~ just one taste of my Easy Rhubarb Cake or my Rhubarb Curd proves that. But you might not have experienced this magical spring veggie in a cocktail…yet! This pretty rhubarb martini would be perfect for any spring fling. It’s a twist on the classic martini, made with a fresh rhubarb syrup and a hint of mint.
what you’ll need for your rhubarb gin cocktail
RHUBARB SIMPLE SYRUP
- rhubarb
- fresh or frozen will work
- sugar
- water
THE COCKTAIL
- gin
- lemon juice
- dry vermouth
- mint leaves
GARNISH OPTIONS
- rhubarb ribbon
- fresh mint leaves
- edible flowers
let’s make rhubarb syrup
This gorgeous sweet syrup is the key to a rhubarb martini, and it’s a snap to make.
- Combine the chopped rhubarb, granulated sugar, and water in a saucepan.Bring to a boil over high heat, stirring occasionally.
- Reduce the heat and boil gently for 10 minutes, or until the rhubarb is completely broken down.
- Strain the mixture through a fine mesh strainer or cheesecloth, pressing the solids to extract as much syrup as possible.
- Let the syrup cool to room temperature before using. Store any leftover syrup in an airtight container in the refrigerator for up to 2 weeks.
garnish your rhubarb martini cocktail
Half the fun of creative cocktails is the garnish! You always want to garnish a cocktail with something that echoes what’s in it. So in this case we could use rhubarb, but a big old stalk of rhubarb sticking out of your elegant cocktail won’t work, so we’ve got to get creative.
- rhubarb ribbons
- fresh mint leaves
- edible flowers ~ even though spring flowers aren’t an ingredient in this cocktail, no one will complain if you float an pansy or wild violet in your rhubarb martini ๐
how to make rhubarb ribbons
Be sure to save a little rhubarb for your garnish. Use a vegetable peeler to shave off thin ribbons from the stalk. If you’d like to make them ahead, keep them refrigerated in a zip lock baggie until you’re ready to make your rhubarb martini. You can also float them in ice water to keep fresh.
other rhubarb cocktails to try
- Rhubarb Spring Fling
- Rhubarb Sour
- Rhubarb Moscow Mule
- Rhubarb Old Fashioned
- Rhubarb Paloma
- Rhubarb Negroni
- Rhubarb Margarita
Rhubarb Martini
Ingredients
rhubarb syrup
- 2 cups chopped rhubarb
- 1 cup sugar
- 1 cup water
martini
- 2 ounces gin
- 1 ounce rhubarb syrup, 1 ounce = 2 tablespoons
- 1 ounce fresh lemon juice
- 1/2 ounce dry vermouth
- 3-4 mint leaves
Instructions
rhubarb syrup
- Combine the chopped rhubarb, granulated sugar, and water in a saucepan. Bring to a boil over high heat, stirring occasionally.
- Reduce the heat and boil gently for 10 minutes, or until the rhubarb is completely broken down.
- Strain the mixture through a fine mesh strainer or cheesecloth, pressing the solids to extract as much syrup as possible.
- Let the syrup cool to room temperature before using. Store any leftover syrup in an airtight container in the refrigerator for up to 2 weeks.
martini
- Muddle the mint leaves in a shaker.
- Fill the shaker with ice. Add the gin, rhubarb syrup, fresh lemon juice, and vermouth to the shaker.Shake vigorously for about 10 seconds.
- Strain the mixture into a chilled martini glass. Garnish with a rhubarb ribbon or a mint leaf, and serve immediately.
Soooooo good! flavours blend beaurtifully!
Cheers Sandi!
Ingredient list says dry vermouth. Instructions say add triple sec. Just wonderingโฆ
We tested both ways and prefer the vermouth, I corrected, thanks!
Did you use dry vermouth or triple sec? Ingredients list is different from step 2 of assembling martini.
Vermouth, corrected!