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Rhubarb Gin & Tonic

Tart and sweet rhubarb puts a refreshing twist on a classic cocktail perfect for early summer.

Rhubarb Gin and Tonic in a Chatham Pop Highball Glass.

We're coming to the end of rhubarb season, but if you're lucky enough to still find the fleeting veggie at your local market snap it up and make this incredible drink. You'll use the tart stalks to create a simple syrup that packs a punch of flavor that brightens up (and highlights the botanical flavors) of a gin and tonic. Yum!

Rhubarb Syrup


2 cups (about 4 stalks) rhubarb, chopped

1 cup sugar

1 ½ cups water


  1. In a saucepan, combine rhubarb, sugar and water.
  2. Bring to a boil over medium-high heat, then reduce heat and simmer for 20 minutes.
  3. Remove the pan from heat and allow to cool completely.
  4. Strain syrup through a fine mesh sieve into a reusable container.

The left over fruit solids with be a rich, sweet compote that shouldn't go to waste! We love to use it on yogurt with a little granola for breakfast, or over vanilla ice cream for an easy dessert!

A hand pouring rhubarb syrup into a Chatham Pop Highball Glass.

Any leftover rhubarb syrup will keep in your fridge for about a week. Experiment with different cocktails: add a splash to Prosecco for a bright champagne cocktail, or mix in with your favorite blanco tequila and sparkling water for a sweet twist on a Paloma. The variations are endless!

Rhubarb G & T


2 oz. Gin (we used Gray Whale Gin)

Juice of 1 lime

2 oz. rhubarb simple syrup

4 oz. tonic water

Garnish with fresh mint and a slice of lime


  1. Fill your glass (this one is the Chatham Pop Highball) with ice.
  2. Build the drink in glass by adding the Gin, lime juice, simple syrup and top with tonic water.
  3. Give the cocktail a good stir (or leave the ingredients to separate as we did and impress your guests with the gorgeous color gradient).
  4. Garnish with fresh mint and a lime wheel.
  5. Enjoy!

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