A Shade of Rhubarb {a cucumber rhubarb cocktail}

One of my goals in the kitchen this year was to make rhubarb syrup. A friend kept telling me how much she loved rhubarb in her cocktails (and everything else) and I wanted to try it for myself. As luck would have it, I finally found some fresh rhubarb at Whole Foods along with some time to make the syrup. And then I made this cucumber rhubarb cocktail. And it was good. And I was happy. Isn’t it nice when life works out that way?

cucumber rhubarb cocktail

The idea for this cucumber rhubarb cocktail actually came from the bottle of Prairie Organic Spirits cucumber vodka that was sent to me a few weeks ago. It’s cucumber all the way and I thought it would be nice with the rhubarb syrup. I also thought the vodka would be nice with sage in a variation of the cucumber vodka martini. Rather than make two different cocktails, I decided to merge my ideas together.

cucumber rhubarb cocktail 1

With the sage, lime, cucumber vodka and rhubarb syrup the drink was good but a little too sweet. To help balance it, I added in a touch of Campari. The bitterness of the Campari helped bring it all together and also add a little more color. It’s one cocktail I can see enjoying during the spring and summer months when the sun is shining and everyone is happy.

cucumber rhubarb cocktail 3

A Shade of Rhubarb
Serves: 1
  • 6 sage leaves
  • ½ ounce lime juice
  • 1-1/2 ounces Prairie Organics cucumber vodka
  • ½ ounce rhubarb syrup**
  • ¼ ounce Campari
  • Sage leaf for garnish
  1. Add sage and lime juice to a cocktail shaker and gently muddle.
  2. Add vodka, rhubarb syrup and Campari to the shaker and fill with ice.
  3. Shake and strain into a chilled cocktail glass.
  4. Garnish with a sage leaf that has been slapped between the palms.
  5. **To make the rhubarb syrup:
  6. Add two cups chopped rhubarb (about 1 inch thick chop) to a medium saucepan with 1 cup sugar.
  7. Let the sugar and rhubarb sit for 5 to 6 hours so the sugar can break down the rhubarb.
  8. Add 1 cup water and bring to a boil over medium heat.
  9. Let the mixture boil until the rhubarb is completely broken down, about 12 to 15 minutes.
  10. Remove from heat, let cool for a few minutes and strain.
  11. Store in a glass bottle or a mason jar in the fridge until ready to use.


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Note: I received a bottle of Prairie Organic cucumber vodka to sample. All thoughts, opinions, images and the recipe are my own.

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Jessica Torres is the chief cocktail creator here at One Martini. Outside of the internet, she works at DEATH & TAXES (a bar) and midtown eats (a restaurant) in Reno, Nevada. When not working, Jessica can be found working out, spending time with her family or attempting to nap. Subscribe to our newsletter to get all of the latest cocktail creations delivered directly to your inbox.
Filed under: Cocktail Recipes, Other Cocktail Recipes
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