. 8 Rhubarb & Lavender Gin Cocktails That Taste Like Spring In A Glass – esrecipes

8 Rhubarb & Lavender Gin Cocktails That Taste Like Spring In A Glass

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8 Rhubarb & Lavender Gin Cocktails That Taste Like Spring In A Glass

Rhubarb and lavender make gin feel like it just put on a floral suit and stepped into sunshine. These cocktails hit that sweet-tart, fresh-herb vibe without tasting like grandma’s soap. We’re talking blushing pink pours, garden-party aromas, and crisp, zesty finishes. Ready to upgrade your spring happy hour?

1. Blushing Rhubarb-Lavender Gin Fizz You’ll Brag About

This one’s a bubbly showstopper—bright, tangy, and subtly floral. It tastes like spring air after rain, with a cloud of foam that makes it feel fancy without the drama. Serve it when you want to impress with minimal effort.

Ingredients:

  • 2 oz gin
  • 1 oz rhubarb-lavender syrup (see tip below)
  • 3/4 oz fresh lemon juice
  • 1 egg white (or 1 oz aquafaba for vegan)
  • 2 oz soda water, chilled
  • Ice
  • Lemon twist and a tiny sprig of lavender for garnish

Instructions:

  1. Add gin, rhubarb-lavender syrup, lemon juice, and egg white to a shaker without ice. Dry shake hard for 15 seconds to build foam.
  2. Add ice and shake again until the shaker frosts.
  3. Strain into a chilled highball or fizz glass.
  4. Top gently with soda water to lift the foam.
  5. Garnish with a lemon twist and a small lavender sprig.

Serve this right away while the foam sits tall. Want it sweeter? Add an extra 1/4 oz syrup. FYI: To make syrup, simmer 1 cup chopped rhubarb, 1 cup water, 1 cup sugar, and 1 tsp culinary lavender for 10 minutes; strain and chill.

2. Garden Party Martini With Rhubarb Glow

This martini sips crisp and clean with a whisper of flowers. It’s your “I make excellent choices” drink—sharp, elegant, and pretty in pink. Perfect for pre-dinner clinking or date nights that need a glow-up.

Ingredients:

  • 2 oz gin (London dry or floral)
  • 3/4 oz rhubarb-lavender syrup
  • 1/2 oz dry vermouth
  • 2 dashes orange bitters
  • Ice
  • Rhubarb ribbon or lemon coin for garnish

Instructions:

  1. Fill a mixing glass with ice. Add gin, syrup, vermouth, and bitters.
  2. Stir for 20–30 seconds until well chilled and silky.
  3. Strain into a chilled coupe or martini glass.
  4. Garnish with a rhubarb ribbon or lemon coin expressed over the surface.

Use a Y-peeler to make a rhubarb ribbon and curl it around a skewer. Want more floral lift? Swap dry vermouth for Lillet Blanc or blanc vermouth. Keep it icy cold and it’ll sing.

3. Sunset Rhubarb Collins That Fixes Any Long Day

This tall, sparkling Collins hits tart, sweet, and citrusy with a lavender breeze. It’s low-effort and dangerously drinkable. Bring this to your patio and watch everyone suddenly help carry the ice.

Ingredients:

  • 2 oz gin
  • 1 oz rhubarb-lavender syrup
  • 1 oz fresh lemon juice
  • 3–4 oz soda water, chilled
  • Ice
  • Lemon wheel and rhubarb slice for garnish

Instructions:

  1. In a Collins glass, add gin, syrup, and lemon juice.
  2. Fill with ice and top with soda water.
  3. Stir gently to combine without wrecking the bubbles.
  4. Garnish with a lemon wheel and a crisp rhubarb slice.

Batch it for parties: multiply everything but the soda, chill, then top each glass with bubbles. For extra zing, add a pinch of salt to the mix—seriously, it brightens everything.

4. Lavender-Laced Negroni With Rhubarb Bite

Negroni lovers, meet your spring fling. It keeps the bitter backbone but adds rhubarb’s tart pop and a floral wink. It’s bold, complex, and perfect for slow sunsets and good gossip.

Ingredients:

  • 1 oz gin
  • 1 oz Campari
  • 1 oz sweet vermouth
  • 1/4–1/2 oz rhubarb-lavender syrup (to taste)
  • 1 dash lavender bitters (optional)
  • Ice
  • Orange peel for garnish

Instructions:

  1. Add gin, Campari, sweet vermouth, syrup, and bitters to a mixing glass with ice.
  2. Stir until chilled and perfectly diluted, about 25 seconds.
  3. Strain over a large ice cube in a rocks glass.
  4. Express an orange peel over the top and drop it in.

Dial the syrup up for a softer, fruitier profile, or keep it lean with just a bar spoon. Try a split vermouth—half sweet, half blanc vermouth—for a silkier finish. IMO, it’s chef’s kiss.

5. Rhubarb-Lavender French 75 That Always Gets a Second Round

Champagne and gin already party well, but rhubarb and lavender turn the volume up. This is your celebratory, clinkety-clink cocktail that still feels refreshingly light. Expect instant smiles.

Ingredients:

  • 1 oz gin
  • 1/2 oz rhubarb-lavender syrup
  • 1/2 oz fresh lemon juice
  • 3 oz chilled Champagne or dry sparkling wine
  • Lemon twist and tiny lavender sprig for garnish

Instructions:

  1. Shake gin, syrup, and lemon juice with ice until cold.
  2. Fine-strain into a chilled flute.
  3. Top with Champagne and give a gentle stir.
  4. Garnish with a lemon twist and a small lavender sprig.

Use a dry bubbly so the drink doesn’t turn cloying. For a lower ABV version, swap gin for dry vermouth—still festive, still fabulous. Trust me, you’ll make another round.

6. Strawberry-Rhubarb Smash With Lavender Honey

Peak farmers’ market energy in a glass. Strawberries round out rhubarb’s tang, while lavender honey brings floral sweetness that tastes like sunshine. It’s muddly, juicy, and wildly refreshing.

Ingredients:

  • 2 oz gin
  • 3/4 oz rhubarb-lavender syrup or 1/2 oz lavender honey plus 1/4 oz water
  • 3/4 oz fresh lemon juice
  • 3–4 ripe strawberries, hulled
  • 6–8 mint leaves
  • Ice
  • Crushed ice for serving
  • Mint sprig and strawberry slice for garnish

Instructions:

  1. In a shaker, muddle strawberries and mint with the syrup (or lavender honey and water).
  2. Add gin, lemon juice, and ice. Shake until well chilled.
  3. Fine-strain over crushed ice in a rocks or julep glass.
  4. Garnish with a mint sprig and strawberry slice.

Want more zip? Add a splash of soda water on top. No strawberries? Use raspberries or a spoon of strawberry jam. Pro tip: smack the mint before garnishing to release aroma.

7. Rhubarb-Lavender Gimlet That’s Almost Too Easy

Short, tart, and perfectly balanced—this is your weeknight hero. It delivers maximum flavor with minimal fuss. If you love lime and clean lines, this gimlet will be your ride-or-die.

Ingredients:

  • 2 oz gin
  • 3/4 oz rhubarb-lavender syrup
  • 3/4 oz fresh lime juice
  • Ice
  • Lime wheel or rhubarb ribbon for garnish

Instructions:

  1. Shake gin, syrup, and lime juice with ice until very cold.
  2. Fine-strain into a chilled coupe.
  3. Garnish with a slim lime wheel or a rhubarb ribbon.

Prefer it drier? Drop the syrup to 1/2 oz and add a dash of orange bitters.

8. Spring Bramble With Rhubarb-Lavender Drizzle

This riff on the classic Bramble swaps blackberry liqueur for a rhubarb-lavender cascade. You get tart citrus, herbal gin, and a rosy drizzle that slowly swirls through the ice. It looks fancy but behaves easy.

Ingredients:

  • 2 oz gin
  • 1 oz fresh lemon juice
  • 1/2 oz simple syrup
  • 3/4 oz rhubarb-lavender syrup (for drizzle)
  • Crushed ice
  • Lemon wedge and lavender sprig for garnish

Instructions:

  1. Shake gin, lemon juice, and simple syrup with ice.
  2. Strain into a rocks glass filled with crushed ice.
  3. Slowly drizzle rhubarb-lavender syrup over the top so it ribbons down.
  4. Top with more crushed ice if needed and garnish with lemon and lavender.

For a softer profile, replace simple syrup in the shake with honey syrup (1:1 honey:water). Add a few muddled berries underneath the ice if you want a fruit-forward surprise.

Ready to raid the produce aisle? These rhubarb and lavender gin cocktails turn any spring day into a tiny celebration. Mix one, take a sip, and let the season do the rest—your porch just became the best seat in town.

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