Pretty In Pink Recipe
cranberry, lime juice, vanilla syrup, rhubarb, ginger beer
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The best thing to pair and share with PRETTY IN PINK
Ingredients
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Base & Syrup
Carbonation & Finish
Method
Base & Syrup
Make Rhubarb Syrup
Combine chopped rhubarb, 0.5 cup water and 0.5 cup granulated sugar in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Simmer 6–8 minutes until the rhubarb breaks down and the liquid is pink and fragrant. Remove from heat and let steep 10 minutes, then strain through a fine-mesh sieve, pressing solids to extract syrup. Discard solids and let syrup cool to room temperature.
Assemble Cranberry-Lime Base
In a pitcher, combine 1 cup cranberry juice, 0.5 cup fresh lime juice and 3 tablespoons vanilla syrup. Add 2–3 tablespoons of the cooled rhubarb syrup (taste and adjust to preference — more for a stronger rhubarb note and sweetness). Stir until homogenous. Chill the mixture if not serving immediately.
Carbonation & Finish
Fill four tall glasses with 2 ice cubes each (or more to chill). Divide the cranberry-lime-vanilla base evenly among the glasses (about 0.375 cups / 3 fl oz per glass).
Top each glass with ginger beer — roughly 0.5 cup (about 4 fl oz) per glass — pouring gently to preserve fizz. Stir once gently to integrate without flattening the ginger beer.
Garnish each glass with a lime wheel, a few fresh cranberries and a mint sprig if using. Taste and adjust: add additional rhubarb syrup if you prefer sweeter/rhubarb-forward, or a squeeze of lime for brighter acidity.
Serve immediately while ginger beer is fizzy.