Rhubarb Collins

To kick off the start of my #PatioSeries, I present my Rhubarb Collins, a spring-like play on a Tom Collins. In this recipe I am using Gambit Gin which is a dry gin from Lucky Bastard Distillers in Saskatoon, Saskatchewan. I really like the balance of this gin in particular, but feel free to use whatever gin you like best. I infuse the rhubarb’s tangy flavour (and light pink colour) into the sugar syrup to yield a gorgeous sweet and sour syrup. When it is mixed with all the other ingredients, the light pink colour makes it look ultra femme and ultra fabulous… perfect for late spring.

Servings: 1

Difficulty: Easy

Prep Time:  5 minutes   |   Cook Time: 20 minutes   |   Total Time: 25 minutes


  • 2 oz. gin
  • 2 oz. rhubarb syrup (recipe below)
  • 1 oz. lemon juice, freshly squeezed
  • Ice
  • Sparkling water
  • Rhubarb slices for garnish

Rhubarb Syrup:

  • 2 cups rhubarb, chopped
  • 1 cup water
  • 6 tablespoons white sugar
  • 1 tablespoon lemon zest, finely grated
  • 1/4 teaspoon cinnamon


In a cocktail shaker, add the ice, gin, rhubarb syrup, and lemon juice. Place the lid on the cocktail shaker and shake vigorously for one minute.

Place a large ice cube into a glass and strain the cocktail over the ice. Top off with a splash of sparking water and serve.

Rhubarb Syrup:

Add the rhubarb, water, sugar, lemon zest and cinnamon to a small pot. Bring the mixture to a rolling boil. Let it boil vigorously for 5 minutes, keeping your eye on it so it doesn’t bubble over. Reduce the heat to medium and continue to boil for 15 minutes. The liquid should be reduced to just over half a cup.

Strain the rhubarb syrup into a bowl using a fine-mesh strainer. Swoon over the colour (yes this is a step :P). Let the syrup completely cool in the refrigerator before using in your cocktail. This beautiful syrup can be made ahead a day in advance and can be kept in a jar in the fridge for a week.