19 Rhubarb Cocktails You Absolutely Must Sip This Stunning Spring Season

Updated at: 15-05-2026 - By: John Lau

There is something almost magical about the moment a bundle of crimson rhubarb stalks appears at the farmers’ market. It signals the arrival of warmer days, longer evenings, and the irresistible urge to shake something spectacular in a cocktail shaker. Rhubarb cocktails have claimed their rightful place as the crown jewel of spring and early summer drinking culture, and once you taste that first sip of a blush-pink, bracingly tart rhubarb drink, you will completely understand the obsession.

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Whether you are planning a garden brunch, a girls’ night in, or simply treating yourself to something gorgeous on a Tuesday afternoon, rhubarb cocktails deliver the kind of vibrant, sophisticated flavor that makes every occasion feel a little more special. This collection of 18 rhubarb cocktails covers every mood, every spirit preference, and every occasion you could possibly imagine. From fizzy rhubarb spritzes to smoky mezcal sours and tropical-inspired twists, there is a drink here with your name on it.

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The Alluring World of Rhubarb: Flavor, History, and Why It Belongs in Your Glass

Before you start mixing, it is worth taking a moment to appreciate just how remarkable rhubarb really is. Technically a vegetable (though it is legally classified as a fruit in the United States after a 1947 court ruling), rhubarb is one of those rare ingredients that straddles the worlds of sweet and savory with effortless grace.

The flavor profile of rhubarb is bracingly tart, slightly astringent, and deeply vegetal when raw. When cooked or simmered into a syrup with sugar and water, it transforms into something extraordinary: a sweet-tart, floral, almost jammy liquid that carries a gorgeous ruby or pink hue depending on the variety of stalk. That striking natural color is the result of anthocyanins, the same pigment found in red berries and purple grapes, making it a completely natural way to add visual drama to your cocktails.

Rhubarb’s roots stretch back thousands of years. It originates in Asia, with probable roots in Siberia and China, and holds a storied past with early medicinal use documented in ancient Chinese texts. During Islamic times, it was imported along the Silk Road, reaching Europe in the 14th century through the ports of Aleppo and Smyrna, where it became known as “Turkish rhubarb.” For centuries, rhubarb root was prized not for its culinary value but for its medicinal power, used as a laxative and digestive aid across Asia, the Middle East, and eventually Europe.

The shift from medicine cabinet to kitchen happened gradually. Colonists brought rhubarb seeds to the New World in the 18th century, where it thrived in the cool climates of the Northeast. The plant quickly became a popular food source due to its abundance and versatility. It was not until the 19th century that rhubarb truly began to shine in its sweet form, when the invention of sugar refining processes made sugar more accessible and affordable, allowing cooks to experiment with new ways to balance rhubarb’s tartness.

When it comes to cocktail culture, rhubarb has a surprisingly long and colorful history. The earliest known reference to rhubarb in a cocktail can be traced back to the 18th century, when it was used as a sweetener in punches and other mixed drinks. In the early 20th century, rhubarb syrup became a popular ingredient in cocktails, particularly in the United States. The most famous of these was the “Rhubarb Fizz,” which was made with gin, rhubarb syrup, and soda water. The drink was a popular choice at speakeasies during the Prohibition era.

One of the most fascinating cultural footnotes in rhubarb’s story is the existence of the Rhubarb Triangle. The area between Wakefield, Leeds, and Morley in Yorkshire, England, is known as the Rhubarb Triangle, famous for producing early forced rhubarb. This method of cultivation dates back to the 19th century and involves growing rhubarb in dark sheds to produce tender, sweet stalks. In the United Kingdom, the first rhubarb of the year is harvested by candlelight in these forcing sheds where all other light is excluded, a practice that produces a sweeter, more tender stalk. There is something deeply romantic about that image, the soft glow of candlelight on pale pink stalks, grown in secret darkness, that feels entirely fitting for an ingredient this theatrical.

Today, rhubarb is experiencing a full-blown renaissance in the cocktail world. Bartenders across the globe are turning to rhubarb syrups, purées, shrubs, and even rhubarb-infused spirits to add tartness, color, and complexity to their menus. Rhubarb lends a tart brightness to drinks and works beautifully with almost any base spirit, whether delivered via a syrup, purée, or infusion. It pairs brilliantly with gin, vodka, tequila, rum, and even whiskey, which means there is truly no wrong way to enjoy rhubarb cocktails.

A quick tip before you start: always use only the stalks of rhubarb in your cocktails. The leaves contain high levels of oxalic acid and should never be consumed. Look for the reddest stalks you can find, as they will produce the most vibrant, blush-pink color in your syrups and drinks.

18 Best Rhubarb Cocktails List

Classic Rhubarb Gin Sour

The Rhubarb Gin Sour is the cocktail that starts it all. This is the drink that converts skeptics, the one you make for a friend who claims they do not like rhubarb, and the one they request again before the glass is even empty. It arrives in a coupe glass dressed in a silky blush foam, a delicate rhubarb ribbon curling over the rim like a tiny flourish of elegance.

Ingredients:

2 oz gin (London Dry works beautifully)
1 oz rhubarb syrup (see recipe note below)
3/4 oz fresh lemon juice
1 egg white (or 1/2 oz aquafaba for vegan option)
2 dashes rhubarb or aromatic bitters
Rhubarb ribbon for garnish

Instructions:

Add the gin, rhubarb syrup, lemon juice, and egg white to a cocktail shaker without ice.
Dry shake vigorously for 15 to 20 seconds to build the foam.
Add ice to the shaker and shake again for another 15 seconds.
Double strain into a chilled coupe glass.
Add two dashes of bitters on top of the foam and drag a toothpick through them to create a decorative swirl.
Garnish with a rhubarb ribbon by running a vegetable peeler down the length of a rhubarb stalk.

Rhubarb syrup note: Simmer 1 cup chopped rhubarb, 1 cup sugar, and 1 cup water over medium heat for 15 to 20 minutes until the rhubarb breaks down. Strain through a fine mesh sieve, pressing out all liquid. Store in the refrigerator for up to two weeks.

Rhubarb Margarita

Pink, tart, and completely impossible to resist, the Rhubarb Margarita takes the beloved classic and turns it into a seasonal showstopper. This tart, salty, just-sweet-enough rhubarb margarita has fresh orange and lime flavors like a classic margarita, then is elevated with a delicious rhubarb simple syrup, and the ruby red color is gorgeous. Serve this at your next gathering and watch every single person ask for a second round.

Ingredients:

2 oz silver or blanco tequila
1 oz fresh lime juice
1 oz fresh orange juice
1 oz rhubarb syrup
Coarse salt for the rim
Lime wheel and fresh rhubarb slice for garnish

Instructions:

Run a lime wedge around the rim of your glass, then dip it into a plate of coarse salt.
Fill a cocktail shaker with ice.
Add the tequila, lime juice, orange juice, and rhubarb syrup.
Shake vigorously for 20 to 30 seconds.
Fill the rimmed glass with fresh ice and strain the cocktail over it.
Garnish with a lime wheel and a thin slice of fresh rhubarb.

Strawberry Rhubarb Mojito

This cocktail is pure summer in a glass, the kind of drink that belongs in a tall glass beaded with condensation, sipped slowly on a warm afternoon. The classic mojito gets a seasonal upgrade with a strawberry rhubarb syrup that adds a gorgeous rosy hue and a double shot of fruity tartness. Fresh mint, lime, and white rum bring the familiar mojito sparkle, but this version feels undeniably more luxurious.

Ingredients:

2 oz white rum
1 oz strawberry rhubarb syrup (simmer equal parts rhubarb and strawberries with sugar and water, strain)
3/4 oz fresh lime juice
6 to 8 fresh mint leaves
2 oz sparkling water
Ice
Fresh strawberry, mint sprig, and rhubarb slice for garnish

Instructions:

Gently muddle the mint leaves at the bottom of a tall glass with the lime juice.
Add the rum and strawberry rhubarb syrup.
Fill the glass with crushed ice.
Top with sparkling water and stir gently to combine.
Garnish with a fresh strawberry, mint sprig, and a thin rhubarb slice.
Serve immediately with a wide straw.

Rhubarb Spritz

Light, bubbly, and impossibly pretty, the Rhubarb Spritz is the cocktail you want in your hand at every spring garden party from now until rhubarb season ends. It is low-effort, high-impact, and endlessly elegant. A rhubarb spritz is a refreshing and bubbly cocktail made with homemade rhubarb syrup and prosecco, with the bitter notes in the rhubarb syrup making it a great stand-in for classic bitter liqueurs like Aperol while giving the drink a modern twist.

Ingredients:

2 oz rhubarb syrup
3 oz chilled prosecco
1 oz sparkling water
Ice
Orange slice and rhubarb ribbon for garnish

Instructions:

Fill a large wine glass generously with ice.
Pour the rhubarb syrup into the glass.
Gently pour the prosecco over the top and stir once or twice to combine.
Add the sparkling water.
Garnish with an orange slice and a curled rhubarb ribbon.
Sip immediately while the bubbles are at their most lively.

Rhubarb Elderflower Refresher

Floral, tart, and almost otherworldly in its elegance, the Rhubarb Elderflower Refresher is the cocktail that feels like it was invented specifically for sophisticated spring afternoons. This naturally pink drink is tart, just-sweet-enough, and so refreshing, with a double dose of tartness from lemon and rhubarb, a hint of floral sweetness from elderflower liqueur, and that unbelievable all-natural pink color from rhubarb. It is the kind of cocktail that makes you want to put on a linen dress and sit in a garden.

Ingredients:

2 oz vodka (or gin for a more botanical profile)
1 oz elderflower liqueur, such as St. Germain
1 oz rhubarb syrup
3/4 oz fresh lemon juice
Ice
Lemon wedge and rhubarb spear for garnish

Instructions:

Combine the vodka, elderflower liqueur, rhubarb syrup, and lemon juice in a cocktail shaker.
Add ice and shake well until the shaker feels very cold to the touch.
Strain into a glass filled with ice.
Garnish with a fresh lemon wedge and a rhubarb spear.
For a party-friendly version, mix a large batch in a pitcher and let guests pour over ice.

Rhubarb Moscow Mule

The Moscow Mule is already a crowd-pleaser, but give it a rhubarb twist and it becomes something genuinely spectacular. The Rhubarb Moscow Mule offers a unique twist on a classic favorite, with the tanginess of rhubarb syrup mingling with the zesty lime and the warming kick of ginger beer, creating a delightful yet complex profile. Serve it in the traditional copper mug and the presentation alone will earn you serious hosting points.

Ingredients:

2 oz vodka
1 oz rhubarb syrup
1/2 oz fresh lime juice
4 oz non-alcoholic ginger beer
Ice
Lime wheel and fresh ginger slice for garnish

Instructions:

Fill a copper mule mug or a rocks glass with ice.
Add the vodka, rhubarb syrup, and fresh lime juice.
Stir gently to combine.
Top with ginger beer and stir once more very gently to preserve the bubbles.
Garnish with a lime wheel and a thin slice of fresh ginger.

Rhubarb Gimlet

The Rhubarb Gimlet is proof that some of the most beautiful cocktails are also the simplest. This Gimlet benefits not only from an appetizing pop of color, but also a subtle fruit flavor and a lingering, pleasantly bitter finish that makes the refreshing cocktail feel even more spring-ready. It arrives in a coupe glass, pale pink and perfectly composed, looking like something from the pages of a lifestyle magazine.

Ingredients:

2 oz gin
3/4 oz rhubarb syrup
3/4 oz fresh lime juice
Lime wheel for garnish

Instructions:

Combine the gin, rhubarb syrup, and fresh lime juice in a cocktail shaker filled with ice.
Shake vigorously until the shaker is thoroughly chilled.
Strain into a chilled coupe glass.
Garnish with a delicate lime wheel placed on the rim.

Rhubarb Paloma

The Paloma is Mexico’s favorite cocktail, and when you add rhubarb to the mix, it becomes an entirely new level of brilliant. The Rhubarb Paloma seamlessly blends tequila’s warmth with the vibrant tang of fresh grapefruit and rhubarb, with the zesty addition of lime juice and the effervescence of club soda offering a refreshing complexity. Finished with a pink Himalayan salt rim and a rhubarb ribbon, it is an absolute stunner.

Ingredients:

2 oz blanco tequila
1 oz rhubarb syrup
2 oz fresh grapefruit juice
1/2 oz fresh lime juice
2 oz club soda
Pink Himalayan salt for the rim
Lime wheel, rhubarb ribbon, and grapefruit slice for garnish

Instructions:

Rim a rocks glass with a lime wedge and dip into pink Himalayan salt.
Fill the glass with ice.
Add the tequila, rhubarb syrup, grapefruit juice, and lime juice directly to the glass.
Stir briefly to combine.
Top with club soda.
Garnish with a lime wheel, grapefruit slice, and a curled rhubarb ribbon.

Rhubarb Vodka Lemonade

Sometimes you want something effortless, refreshing, and deeply satisfying without spending an hour at the stove. The Rhubarb Vodka Lemonade answers that call beautifully. This perfectly pink mixed drink looks like pink lemonade, but it is much fizzier and a little tarter, with a zingy, fizzy character that is bright and a little bit sour. It is the cocktail you batch up in a big pitcher and bring to every outdoor gathering this season.

Ingredients:

2 oz vodka
1 oz rhubarb syrup
1 oz fresh lemon juice
2 oz club soda or sparkling wine
Ice
Lemon slice and mint sprig for garnish

Instructions:

Combine the vodka, rhubarb syrup, and fresh lemon juice in a cocktail shaker with ice.
Shake well until chilled.
Strain into a glass filled with ice.
Top with club soda or sparkling wine for extra elegance.
Garnish with a lemon slice and a fresh mint sprig.

Rhubarb Rosemary Rum Cocktail

Earthy rosemary and tart rhubarb might sound like an unusual pairing, but together they create a cocktail that is layered, aromatic, and utterly addictive. This rhubarb cocktail made with fresh rhubarb and a rosemary infused simple syrup is lively, not too sweet, and makes the perfect amount for a party, perfect for Mother’s Day brunch or any time you are in the mood for a tasty spring cocktail. The rum adds a gentle warmth that makes this drink feel cozy and indulgent all at once.

Ingredients:

2 oz white rum
1 oz rhubarb juice (blend fresh rhubarb with water and strain)
1/2 oz rosemary simple syrup (steep rosemary in hot simple syrup, strain, and cool)
3/4 oz fresh lemon juice
Ice
Fresh rosemary sprig and rhubarb ribbon for garnish

Instructions:

Make the rosemary simple syrup by dissolving 1/4 cup sugar in 1 cup hot water, adding rosemary sprigs, steeping for 5 minutes, and straining.
Prepare the rhubarb juice by blending diced rhubarb with water and straining through a fine mesh sieve.
Combine rum, rhubarb juice, rosemary syrup, and lemon juice in a pitcher with ice.
Stir to combine.
Serve in glasses filled with ice.
Garnish with a fresh rosemary sprig and a shaved rhubarb ribbon.

Rhubarb Aperol Spritz

This cocktail takes two beloved spring ingredients and merges them into something deeply satisfying. The Rhubarb Aperol Spritz is a tantalizing balance of tart and bitter, mellowed by the fizz of sparkling soda. The rhubarb simple syrup lends its distinctive tang, while Aperol adds a hint of orange and herbal complexity, and Prosecco’s bubbles dance on the palate, creating a refreshing symphony. It glows the most stunning shade of coral in the glass.

Ingredients:

1.5 oz Aperol
1 oz rhubarb syrup
3 oz prosecco
1 oz sparkling water
Ice
Orange slice and fresh rhubarb slice for garnish

Instructions:

Fill a large wine glass with ice.
Pour the Aperol and rhubarb syrup into the glass and stir gently.
Top with prosecco.
Add sparkling water.
Stir very gently, just once or twice, to combine without losing the bubbles.
Garnish with an orange slice and a thin rhubarb slice.

Strawberry Rhubarb Margarita with Jalapeño

For the woman who likes a little heat with her sweet, this cocktail is the ultimate spring party drink. Rhubarb makes these spring cocktails slightly tangy, which complements the sweetness from the raspberries or strawberries nicely, and cooking the rhubarb also gives the cocktail a beautiful pink color that is 100% natural. The jalapeño adds a slow-building warmth that sneaks up on you in the most delightful way.

Ingredients:

2 oz blanco tequila
1 oz strawberry rhubarb syrup (simmer 1/2 cup chopped rhubarb, 3/4 cup strawberries, 1 cup water, 1/2 cup sugar, and a squeeze of lemon)
3/4 oz fresh lime juice
2 to 3 jalapeño slices
Flake salt for the rim
Fresh lime wedge, raspberries, and jalapeño slice for garnish

Instructions:

Place jalapeño slices in a cocktail shaker and muddle briefly.
Add ice, tequila, strawberry rhubarb syrup, and lime juice.
Shake vigorously for 15 seconds.
Rim a rocks glass with lime juice and dip into flake salt.
Fill the glass with fresh ice and strain the cocktail over it.
Garnish with lime, fresh raspberries, and a jalapeño slice.

Rhubarb Collins

Long, refreshing, and effortlessly chic, the Rhubarb Collins is the tall drink of spring you did not know you needed. The Rhubarb Collins is a highball cocktail made by shaking rhubarb liqueur, gin, and citrus with ice, straining into a glass filled with ice, and completing with sparkling water before garnishing with a slice of rhubarb. It is the perfect companion for a warm afternoon on a sunlit terrace.

Ingredients:

2 oz gin
1 oz rhubarb syrup (or rhubarb liqueur such as Giffard)
3/4 oz fresh lemon juice
3 oz sparkling water
Ice
Lemon slice and rhubarb slice for garnish

Instructions:

Combine the gin, rhubarb syrup, and lemon juice in a cocktail shaker with ice.
Shake vigorously for 10 to 15 seconds.
Strain into a highball glass filled with ice.
Top with sparkling water.
Stir gently once to combine.
Garnish with a lemon slice and a thin rhubarb slice on the rim.

Rhubarb Mezcal Sour

For the adventurous cocktail lover, this is your drink. The smoky character of mezcal finds a beautiful balance with the sweet-tart rhubarb syrup and the acidity of lemon, creating a rhubarb sour that is endlessly versatile and utterly compelling. The silky egg white foam crowns the drink in pure elegance, while the smoky mezcal adds an unexpected depth that makes this cocktail truly unforgettable.

Ingredients:

2 oz mezcal
1 oz rhubarb syrup
3/4 oz fresh lemon juice
1 egg white
Rhubarb ribbon for garnish

Instructions:

Add the mezcal, rhubarb syrup, lemon juice, and egg white to a shaker.
Dry shake without ice for 15 to 20 seconds.
Add ice and shake again until well-chilled.
Strain into a coupe glass.
Garnish with a rhubarb ribbon by using a vegetable peeler to create a long, curling strip from a rhubarb stalk.

Rhubarb Sangria

When you need a cocktail for a crowd, rhubarb sangria is your answer. This gorgeous pitcher drink is as easy to make as it is stunning to look at, a deep, rosy wine punch loaded with fresh fruit and the unmistakable tartness of rhubarb. It actually improves the longer it sits, making it the ideal make-ahead cocktail for parties, showers, and garden gatherings.

Ingredients:

1 bottle rosé or light red wine
1 cup rhubarb syrup
1/2 cup brandy or Cointreau
1 cup fresh strawberries, hulled and sliced
1 rhubarb stalk, thinly sliced
1 lemon, thinly sliced
1 orange, thinly sliced
1 cup sparkling water (added just before serving)
Ice

Instructions:

Combine the wine, rhubarb syrup, and brandy in a large pitcher.
Add the strawberries, rhubarb slices, lemon, and orange.
Stir gently to combine and refrigerate for at least 2 hours, or overnight for best results.
Just before serving, add sparkling water and stir gently.
Serve over ice and make sure each glass gets a generous portion of the fruit.

Rhubarb Champagne Cocktail

This is the cocktail you pour for life’s most beautiful moments: celebrations, toasts, anniversaries, and those quiet Tuesday nights when you decide that today deserves to be a special occasion. A splash of rhubarb syrup transforms a glass of champagne into something deeply personal and strikingly beautiful, the palest blush pink rising through a cascade of tiny bubbles.

Ingredients:

1/2 oz rhubarb syrup
A dash of aromatic bitters
1 sugar cube
4 oz chilled champagne or sparkling wine
Fresh rhubarb ribbon or edible flower for garnish

Instructions:

Place the sugar cube at the bottom of a champagne flute.
Add a dash of aromatic bitters directly onto the sugar cube.
Pour the rhubarb syrup over the sugar cube.
Slowly and gently pour the champagne into the flute, tilting the glass slightly to preserve as many bubbles as possible.
Garnish with a delicate rhubarb ribbon or a beautiful edible flower.
Serve immediately.

Rhubarb Gin Cosmo

The Cosmopolitan gets a spring wardrobe update with this gorgeous rhubarb-forward version. The Rhubarb Gin Cosmo marries the tangy allure of rhubarb with the citrusy embrace of a liqueur, with lime juice injecting a zesty vibrancy and each element dancing harmoniously on the palate, creating a taste that is simultaneously bright, tantalizing, and subtly sweet. It is deeply pink, perfectly balanced, and absolutely the cocktail you want to hand someone the moment they walk through your front door.

Ingredients:

1.5 oz gin (a rhubarb-flavored gin elevates this beautifully)
1/2 oz Cointreau
1 oz rhubarb syrup
3/4 oz fresh lime juice
Ice
Lime wheel or lemon twist for garnish

Instructions:

Fill a cocktail shaker with ice.
Add the gin, Cointreau, rhubarb syrup, and lime juice.
Shake hard for 15 seconds until very cold.
Double strain into a chilled martini glass.
Garnish with a lime wheel or an elegant lemon twist.

Rhubarb Whiskey Sour

Do not assume rhubarb is only for light, delicate spirits. This Rhubarb Whiskey Sour proves that the bold, assertive notes of bourbon find a genuinely wonderful match in the bright, acidic personality of rhubarb. The result is a cocktail with real depth, one that feels warming and sophisticated, a perfect choice for spring evenings when the temperature still drops after sunset.

Ingredients:

2 oz bourbon whiskey
1 oz rhubarb syrup
3/4 oz fresh lemon juice
1 egg white or aquafaba
A few drops of Angostura bitters
Ice
Lemon slice and rhubarb slice for garnish

Instructions:

Combine bourbon, rhubarb syrup, lemon juice, and egg white in a cocktail shaker without ice.
Dry shake vigorously for 20 seconds to create the foam.
Add ice to the shaker and shake again for 15 seconds.
Strain into a rocks glass over a single large ice cube.
Drop a few dots of Angostura bitters onto the foam and use a toothpick to swirl them into a pattern.
Garnish with a lemon slice and a thin rhubarb slice.

Rhubarb Tequila Lime Cocktail

Simple, bold, and absolutely refreshing, this Rhubarb Tequila Lime Cocktail is the one you reach for when you want big flavors with minimal effort. The rhubarb syrup in this cocktail yields more than enough for several drinks, and you can double the batch for a party, stirring extra syrup into sparkling water for a non-alcoholic version or pouring it over fresh strawberries and yogurt. Serve it over crushed ice in a rocks glass for the most satisfying summer sipper.

Ingredients:

2 oz silver tequila
1 oz rhubarb syrup
1 oz fresh lime juice
1/2 oz dry vermouth (optional, adds lovely complexity)
Crushed ice
Lime wheel for garnish

Instructions:

Combine the tequila, rhubarb syrup, lime juice, and dry vermouth in a cocktail shaker with ice cubes.
Shake vigorously for 20 seconds.
Strain into a rocks glass filled with crushed ice.
Garnish with a lime wheel tucked alongside the ice.
Sip immediately and revel in the fact that spring is the best season for cocktails.

Conclusion

Rhubarb cocktails are more than just a seasonal trend. They are a full sensory experience: the blush-pink color that catches the light, the tartness that wakes up your palate, the floral sweetness that lingers long after the glass is empty. Whether you are shaking up a simple three-ingredient gimlet or spending a Sunday afternoon crafting a pitcher of sangria loaded with fresh fruit, rhubarb has the extraordinary ability to make everything feel a little more vibrant and a little more alive.

The beauty of rhubarb cocktails lies in their versatility. One batch of homemade rhubarb syrup opens the door to an entire season of extraordinary drinks, from fizzy spritzes to smoky sours, from elegant champagne flutes to casual copper mule mugs. It is the kind of ingredient that rewards curiosity and generosity in equal measure.

So pick up a few stalks of rhubarb the next time you spot them at the market, simmer them into a gorgeous jewel-toned syrup, and start mixing. These 18 rhubarb cocktails are waiting to become a part of your spring ritual, and trust us, once you start, you will find it very hard to stop at just one.

Cheers to the most beautiful season, and to the drink that belongs in it.

Sources: https://chesbrewco.com
Category: Cocktails

19 Rhubarb Cocktails You Absolutely Must Sip This Stunning Spring Season Updated 05/2026

The Alluring World of Rhubarb: Flavor, History, and Why It Belongs in Your Glass

18 Best Rhubarb Cocktails List

Classic Rhubarb Gin Sour

Rhubarb Margarita

Strawberry Rhubarb Mojito

Rhubarb Spritz

Rhubarb Elderflower Refresher

Rhubarb Moscow Mule

Rhubarb Gimlet

Rhubarb Paloma

Rhubarb Vodka Lemonade

Rhubarb Rosemary Rum Cocktail

Rhubarb Aperol Spritz

Strawberry Rhubarb Margarita with Jalapeño

Rhubarb Collins

Rhubarb Mezcal Sour

Rhubarb Sangria

Rhubarb Champagne Cocktail

Rhubarb Gin Cosmo

Rhubarb Whiskey Sour

Rhubarb Tequila Lime Cocktail

Conclusion

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