Raspberry Rhubarb Gimlet + Margarita

An easy-as-pie recipe for raspberry rhubarb simple syrup and 2 seasonal cocktails that will knock your socks off–a raspberry rhubarb gimlet and a raspberry rhubarb margarita.  Cheers!3/4 shot of 2 raspberry rhubarb gimletsIt’s our first spring in our first house and, if you’ve been following along on my instagram stories, you’ll know that we’ve  been discovering our garden for the first time, as well. It’s an exciting experience anticipating what will pop up next. The previous owners cultivated a beautiful backyard, home to a whole host of plants, flowers, and even some edibles. The crab apple tree that sits dead in the centre of it provides shade and acts as as hangout for local birds–blue jays, cardinals, robins, and sparrows to name a few, as well as the neighbourhood cats and squirrels. It really feels like a sanctuary back there.

When we were buying the house, I happened upon a big patch of rhubarb at the side of the garage near an overgrown area where the compost bin sits. I took some home to our apartment in Toronto with the dream of making good use of it when the house was finally ours. That patch gets lots of sun, so the rhubarb has been abundant; and I’ve been making good on my promise. We’ve had galette, jam, cake, roasted rhubarb, this syrup/compote cocktail situation, and I’m now in the process of making schnapps. And to be honest, I feel quite happy about the whole thing.

There’s something special about “growing” your own food. I use the term growing loosely here because while I can’t take credit for the real work with this, it still feels rather rewarding. The tending to, the harvesting, the intentional purposeful creativity with it; it feels somehow more wholesome and like I’m doing something good for the planet. I often dream about writing a cocktails blog. For me it’s less about the drinking (though that can be fun, too) as it is about the creativity amongst simplicity that I think cocktail making summons. Maybe more cocktails to come? It’s with that thought I share these recipes (it’s a 3 for 1) for raspberry rhubarb simple syrup, a raspberry rhubarb margarita, and of course, the raspberry rhubarb gimlet.

If you need further convincing, you can make up a batch of syrup in a matter of minutes to have on hand for weekend nights or when friends pop by. The syrup also makes a lovely non-alcoholic soda when mixed with sparkling water. The resulting compote–which could be the main goal of this recipe–is perfect for eating with yogurt or spreading onto toast. Either way, it’s a win. As always, thanks for stopping by, friends. 


Raspberry Rhubarb Gimlet (+ a bonus Margarita recipe)

3/4 shot of 2 raspberry rhubarb gimlets

The raspberry rhubarb simple syrup can be halved or doubled, depending on how much you want to have on hand. The syrup will keep in a sealed container in the fridge for several weeks. The resulting compote, however, should be eaten within a week.

  • Author: Kris
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: About 8 oz syrup; 1 cocktail


For the Raspberry Rhubarb Simple Syrup:

  • 2 cups fresh or frozen raspberries
  • 2 cups chopped rhubarb
  • 1 cup sugar
  • 1 cup water

For the Raspberry Rhubarb Gimlet

  • 1 ½ oz gin
  • 1 oz lime juice
  • 1 oz simple syrup
  • 1 cup ice
  • 2 oz sparkling water
  • Frozen raspberries for garnishing, optional

For the Raspberry Rhubarb Margarita

  • Lime wedge
  • Kosher salt for rim
  • 1 oz tequila
  • ½ oz cointreau
  • 1 oz lime juice
  • ½ oz raspberry rhubarb simple syrup
  • 1 cup ice


For the Raspberry Rhubarb Simple Syrup

  1. Combine the raspberries, rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Reduce the heat to simmering, and cook, stirring occasionally until the sugar the liquid is thicker and the fruit is soft.
  2. Pour the mixture over a fine mesh strainer into a bowl to collect the syrup, pressing on the solids to extract most of the liquid. Set the remaining solids aside to use as a jam/compote and spoon it onto toast, yogurt, hot cereal, ice cream, or anything else that you like.
  3. Pour the the syrup into a clean bottle or jar with a tight-fitting lid. Refrigerate until ready to use.

For the Raspberry Rhubarb Gimlet

  1. Into a shaker jar, pour the gin, lime juice, simple syrup, and ice. Shake vigorously for 30 seconds, then pour into coup glasses and top with sparkling water. Garnish with a few frozen raspberries, if using.

For the Raspberry Rhubarb Margarita

Rim your glass: Run the lime wedge around the outer rim of the glass and dip the rim in salt. Set aside.
Note: You can use any type of glass for this drink, but a lowball glass or smaller martini glass seems to be perfect for the amount of liquid involved.

Into a shaker jar, pour the tequila, cointreau, lime juice, simple syrup, and ice. Shake vigorously for 30 seconds, then strain into a salt-rimmed glass. Alternatively, fill a glass with ice and strain into an ice-filled glass (a lowball glass is a good option for this serving method.)




  • Omg this sounds like a dream! We have some summer festivities coming up and I will try to serve these beauties 🙂

    • Reply July 25, 2018


      Eva, I’m so sorry. I didn’t get your comment until now for some reason. I hope you find a place for them at your summer table. The margarita is my favourite. 🙂

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