Strawberry Rhuby Cocktail Recipe

Cook fruit

Combine the quartered strawberries, chopped rhubarb, sugar, and water in a small saucepan over medium heat.

Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar. Simmer for 8–10 minutes, or until the rhubarb is soft and the strawberries have broken down.

Remove the pan from heat and stir in the lemon juice and grated zest (if using). Let the mixture steep off the heat for 10 minutes to concentrate flavor.

Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl, pressing on solids with the back of a spoon to extract as much liquid as possible. Discard solids or save for yogurt/compote use.

Cool the syrup to room temperature, then transfer to a sealed container and chill for at least 30 minutes. The syrup will keep in the refrigerator for up to 7 days.

Fill two short glasses or two highball glasses with ice (about 1/2 cup ice per glass).

Divide the vodka (or gin), fresh lime juice, and 2 tablespoons of strawberry-rhubarb syrup into each glass (total listed is for two cocktails).

Stir the spirit, syrup, and lime briefly to combine and chill.

Top each glass with an equal portion of chilled club soda (about 1/2 cup per glass). Gently stir once to integrate, preserving carbonation.

Taste and adjust sweetness with up to 1 tablespoon additional simple syrup across the two drinks if desired.

Garnish each cocktail with a few thin strawberry slices, a rhubarb ribbon or small stalk, and a mint sprig if using. Serve immediately.