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This pretty pink gin co*cktail recipe is bursting with tangy rhubarb and floral lavender – it tastes like spring in a glass!
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When settling on a name for this blog I chose rhubarb and lavender because they are two of my favourite spring and summer ingredients. We grow both plants in abundance on our property and I have been cooking with rhubarb for as long as I can remember. I first encountered lavender as a food ingredient when my mother made a recipe she found in the local paper. I will admit that initially I wasn’t crazy about the floral taste (kind of tasted like soap) but over time I began to adore the subtle floral flavours. Soon I was experimenting with other edible flowers such as elderflower, lilac, and rose.
Origins of the Rhubarb Lavender co*cktail
Until recently it had never occurred to me to put these two flavours together. I posed the question to my sister but she didn’t think the flavour combination would work. I figured it was worth a try and as it turns out this is one of the best gin recipes we have made yet!
My favourite way to introduce flavours to co*cktails is by creating flavoured syrups. Rhubarb is perfect as a simple syrup but I wasn’t sure how to introduce the lavender flavour. Since gin was the obvious choice for the base spirit (I use gin ALOT), I quickly realized it would make the perfect vehicle for the lavender. A simple infusion of lavender into botanical gin was a quick and easy way to bring a subtle floral hint to this co*cktail. Finishing with a squeeze of lemon and creamy, frothy egg whites, this gin co*cktail recipe is the embodiment of sweet and refreshing, spring flavours!
Ingredients for Rhubarb Lavender Gin co*cktail
Rhubarb: You can use either fresh or frozen rhubarb to make your simple syrup. With such a high sugar content the simple syrup will keep for several weeks in the fridge and can be frozen to use later. I often make and freeze big batches of rhubarb simple syrup during rhubarb season so we can enjoy its flavour all year long.
Lavender: You can use both fresh and dried culinary lavender. Since fresh lavender doesn’t come into season until summer you can make this recipe year-round by using dried lavender. Be sure to buy culinary lavender that is food grade. You can easily find it at most health food stores, gourmet specialty stores, and online.
Gin: My preferred spirit for co*cktails – gin goes especially well with the floral flavours in this co*cktail. I chose a local gin, Tempo Renovo Dry Gin, from Goodridge & Williams Distillery based in BC. It pairs extremely well with the lavender as the two botanicals enhance one another instead of either overpowering the other. When choosing a gin I find a softer more floral gin works better with the lavender flavour than a very strong, juniper-forward gin. Another great option would be Aviation gin.
Lemon: There’s a reason so many co*cktails include lemon or some citrus in the mix. Lemon juice helps balance out the sweetness of the syrup and brightens the flavour of the co*cktail. My general rule of thumb is to use the juice of half of a fresh lemon for two co*cktails.
Egg whites: Strictly speaking, egg whites are optional – but in my opinion they are essential to making it the best gin recipe. Adding an egg white to co*cktails gives a creamy mouthfeel and creates a delicate foam on top. There are of course risks involved with consuming raw egg whites. These risks can be mitigated by choosing reputable brands or pasteurized eggs. Take care when handling the egg whites as the bacteria responsible for salmonella is usually found on the shell. Try using a slotted spoon instead of the broken egg shell to separate your egg whites. You could also use a carton of pasteurized egg whites. This is useful for parties where you’re making multiple drinks. If you aren’t willing to take the risk, then this gin co*cktail recipe will still work without the egg white, it just won’t have that creamy quality.
How to Make Rhubarb Lavender co*cktail
The first step is to make your lavender infused gin. Add the dry culinary lavender to a large jar and top with the gin. Cover and give it a shake. Leave on the counter for 4 hours. I have tried several different lengths of time and found 4 hours to be the sweet spot. Too long and the lavender flavour will overpower the other flavours in the drink.
After 4 hours, strain the dried lavender from the gin and return the gin to a clean bottle. The infused gin can be made ahead and I have had no problems storing it at room temperature for several weeks at a time.
While the gin is infusing you can make your simple syrup. Combine the rhubarb, sugar, and water in a pot and bring to a simmer. Turn down the heat to low and cover with a lid to prevent evaporation. Let gently simmer for 15 minutes and then turn the heat off. I like to let it sit for another 15 to 20 minutes to really infuse the syrup with the rhubarb. Strain the syrup through a wire mesh strainer and transfer to a clean jar. Let cool completely before using.
To make the co*cktail, add ice to a co*cktail shaker. Add the lavender infused gin, rhubarb simple syrup, fresh lemon juice, and egg white to the shaker. Cover and shake well for at least 30 seconds. When using egg whites be sure to give it a good long shake so you don’t end up with unmixed egg whites in your drink because, yuck!
After shaking, strain into a coupe glass and serve!
More Spring Floral co*cktails
If you love making fragrant spring drinks with flowers easily found in your garden, try out these recipes:
- Lilac French 75
- Chamomile Honey Gin Sour
- Strawberry Elderflower Frosé
- A Midsummer co*cktail
Or, if you like a lighter, fruitier co*cktail, try out my Elderflower Grapefruit Spritzer.
5 from 4 votes
Rhubarb Lavender Gin co*cktail
Course Drinks
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 1 drink
Ingredients
Lavender Infused Gin
- 750 ml gin
- 4 tbsp dried culinary lavender
Rhubarb Simple Syrup
- 2 cups rhubarb chopped
- 1 ½ cups water
- 1 ½ cups sugar
Rhubarb Lavender Gin co*cktail
- 1 ½ oz Lavender Infused Gin
- 1 oz Rhubarb Simple Syrup
- ½ oz freshly squeezed lemon juice
- 1 oz egg whites
Instructions
For the Lavender Infused Gin
Pour the gin into a large jar. Add the dried lavender, cover and shake to combine. Let sit at room temperature for 4 hours. Strain the gin and then store in a clean jar. This will make enough for about 15 co*cktails.
For the Rhubarb Simple Syrup
Combine the chopped rhubarb, water and sugar in a pot. Bring to a boil and then reduce the heat to a low simmer. Cover and let simmer for 15 minutes. Turn off the heat and leat sit for another 15 minutes if desired. Strain through a fine mesh strainer, pressing the pulp to drain as much of the syrup as you can. Let cool and then store in the fridge until needed. This will make approximately 3 cups of syrups, enough for about 15 co*cktails.
For the Rhubarb Lavender Gin co*cktail
In a co*cktail shaker measure out the lavender infused gin, rhubarb simple syrup, fresh lemon juice and the egg whites. Add a generous scoop of ice then cover and shake. Shake for at least 20 seconds to make sure the egg white is sufficiently mixed in. Strain into a coupe glass and serve!
Let me know if you made the recipe, I would love to see!
Tag @rhubarbandlavender on Instagram.
