Strawberry Rhubarb Pie Cocktail

Introducing a refreshing libation that encapsulates the essence of strawberry rhubarb pie. Just in time to celebrate Pi Day, it’s our Strawberry Rhubarb Pie Cocktail! This cocktail is a harmonious blend of ripened strawberries and tart rhubarb that will conjure up all the memories of summertime sipping, but easily enjoyable any time of the year. Cheers!

Tips for Making Homemade Strawberry Syrup

That super sweet, artificial strawberry syrup from the stores just simply won’t do for this Strawberry Rhubarb Pie Cocktail. Crafting delicious homemade strawberry syrup hinges on using ripe strawberries at their peak from late may to early June. Plus, you can add or take away the sugar content depending on how sweet you want your syrup to be. The key here is to go low and slow. When simmering, you want the heat as low as possible to slowly thicken the syrup. A rapid boil is the last thing you want. For a smooth result, strain the syrup; otherwise, you can leave it chunky. You can also enhance the flavor with vanilla, mint, or other additions after cooking, but keeping this syrup strictly strawberry will work for this particular recipe.

Strawberry Rhubarb Pie Cocktail

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• Author: Zack Durkin

Print Recipe

Description

Have your pie and drink it too!

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Ingredients

Scale 1x2x3x

• 3 oz gin
• 1.5 oz strawberry syrup (recipe below)
• .5 oz fresh squeezed lemon juice
• 2 dashes of rhubarb bitters
• 1 strawberry (or piece of rhubarb) for garnish

For the strawberry syrup:

• 8 oz fresh strawberries cleaned, stems removed, hulled and diced
• 1 cup granulated sugar
• 1 cup water

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Instructions

1. Pour gin, syrup, lemon juice, and rhubarb bitters into a shaking tin with ice..
2. Shake for about 15 seconds or until the tin is cold to the touch.
3. Strain into your favorite stemmed glass and garnish with a strawberry.
4. Enjoy!

For the strawberry syrup:

1. Add strawberries, sugar and water to a small saucepan on medium high heat.
2. Bring to a boil.
3. Lower the flame and gently mash the strawberries with the back of a spoon.
4. Let simmer for 15 minutes.
5. Allow to cool to room temperature.
6. Strain through a fine mesh strainer.
7. Store in a sealable container in the refrigerator for up to 2 weeks.

Recipe by Zack Durkin
Styling by Anna Franklin
Photography and Story by Star Laliberte

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