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Rhubarbarella Cocktail Recipe


Rhubarbarella Cocktail

The tart bite of the rhubarb in this cocktail is tempered by steeping it in a red beet-stained simple syrup enhanced with essences of ginger, galangal, and shiso.


For the candied rhubarb and Rhubarbarella syrup:

  • 2 2/3 cups simple syrup, chilled
  • 6 drops essential oil of ginger
  • 6 drops essential oil of galangal
  • 2 drops essential oil of perilla (shiso)
  • 1 small red beet, cooked and peeled
  • 2 medium stalks rhubarb

For the cocktail:

  • ¾ ounce Hangar One Buddha's Hand vodka
  • ¾ ounce vodka
  • ¾ ounce Rhubarbarella simple syrup (see above)
  • ¾ ounce seltzer
  • 10 pieces candied rhubarb (see above)
  • 5 shiso leaves, cut into chiffonade
  • Ice


For the candied rhubarb and Rhubarbarella syrup:

Combine the simple syrup and the essential oils in an airtight container. Cover and shake well. Cut the beet into several slices and add it to the syrup. Cut the ends off the rhubarb so the stalks are a uniform length, then chop into ¼-inch pieces. Add the rhubarb to the simple syrup mixture and gently stir.

Place the container in the refrigerator and stir a few more times over the next 24 hours so the beets bleed their color evenly. Once the color is red enough, remove and discard the beets. The candied rhubarb pieces and the simple syrup will keep for about seven days refrigerated.

For the cocktail:

Combine the vodkas, juice, simple syrup, and seltzer in a mixing glass and give it a stir. Add the rhubarb, shiso, and enough ice to fill the mixing glass. Cover and shake a few times.

Pour into a short or tall collins glass to serve and use a straw or knife to evenly distribute the rhubarb pieces and shiso throughout the drink.