Rhubarb-Maple Gin Fizz

Rhubarb syrup:

1 cup bourbon barrel aged maple syrup

rhubarb maple gin fizz.jpg


1 vanilla bean

1 ½ cup rhubarb

Rhubarb–Maple Fizz Cocktail

8 oz gin

9 oz rhubarb syrup

½ cup fresh lemon juice

Dash of soda water

Frozen raspberries for garnish

For the syrup:

Combine maple syrup, rhubarb, and vanilla bean in a medium saucepan.  Bring to a boil, then reduce to medium heat.  Cook for about 3 minutes, or until rhubarb is tender and fragrant.  Strain, removing pulp and vanilla bean.  Refrigerate until cool, will keep for about a week.

For the cocktail:

Mix gin, lemon juice and rhubarb syrup in a pitcher (or re-use a B&E’s syrup flask!) Add 4-5 frozen raspberries to a champagne flute--or your fanciest mason jar--add 3 oz of gin mix, and top with soda water. Enjoy!