Cocktail & Other Recipes By Spirit Gin Cocktails

Rhubarb & Strawberry Collins

rhubarb & strawberry collins cocktail
Image: / Tim Nusog

Two of springtime's most delicious ingredients combine in this tart and refreshing tipple.


  • 1 1/2 ounces gin or vodka
  • 1/2 ounce Aperol
  • 3/4 ounce lemon juice, freshly squeezed
  • 1/2 ounce strawberry juice
  • 3/4 ounce rhubarb syrup*
  • Club soda, chilled, to top
  • Garnish: pickled rhubarb stalk**
  • Garnish: lemon wheel


  1. Add all ingredients except the club soda into a shaker with ice and shake.

  2. Strain into a highball glass over fresh ice.

  3. Top with club soda.

  4. Garnish with a pickled rhubarb stalk and a lemon wheel.

*Rhubarb ​s​yrup​: Add ​2 quarts water, 8 cups sugar and 4 cups roughly chopped rhubarb ​in​to a saucepan and cook over low heat, stirring until​ ​sugar dissolves. Cook for 5 minutes more, turn of​f​ heat and let cool. Strain out solids. Will keep, tightly covered and refrigerated, for up to ​1​ month.

**Pickled ​r​hubarb​ stalk​​: Toast ​2 tablespoons coriander and ​3 tablespoons pink ​peppercorns for ​1-2 minutes in a saucepan over medium heat. Add ​4 cups sugar and ​1 quart raspberry ​vinegar, stirring until sugar dissolves. Chill mixture in refrigerator until cold and pour over ​4 cups rhubarb​, trimmed and chopped into 3-inch lengths​. Refrigerate for at least a few hours before using.