Olive Magazine
Valentines Cocktail For Gin Fizz With Rhubarb Syrup

Rhubarb and rose gin fizz

Published: February 3, 2017 at 11:06 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 1

We’ve given a classic ramos gin fizz an update for Valentine’s Day, swapping the usual orange blossom water for rose water and adding a touch of homemade rhubarb syrup to give it a blush of pink. It’s delicate in flavour and creamy enough to replace dessert, and is bound to impress


Make this fruity rhubarb and rose gin fizz, then check out our classic gin fizz, kir royale and bucks fizz, plus make the most of rhubarb in our homemade rhubarb gin and rhubarb cordial. Also learn how to make your own grenadine to use in this cocktail.


  • 60ml Hendrick’s gin
  • 15ml lemon juice
  • 15ml lime juice
  • 20ml rhubarb syrup
  • 5ml grenadine
  • 1-2 drops rose water
  • 25ml double cream
  • 1 egg white
  • to top up soda
  • to serve dried rose petals


  • 250g rhubarb
  • 250g caster sugar


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. For the syrup, put the rhubarb and the sugar in a baking dish with 250ml water and roast for 30 minutes, then strain and cool.

  • STEP 2

    Put all of the ingredients except the soda and rose petals into a cocktail shaker without ice and shake hard (this is called dry shaking). Open the shaker, fill with ice and shake again, very hard, for as long as you can but at least a few minutes. Strain into a chilled glass and top with the soda. Carefully garnish with a few rose petals, to serve.


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