Our rhubarb negroni has all the brilliant herbal, bitter flavours of a regular negroni but with the added tang of floral, fruity rhubarb. We’ve switched the classic sweet vermouth to a dry white vermouth, which allows the flavour of the fruit to shine through, with a homemade rhubarb syrup balancing any sharpness.
Need a mocktail option? Stir up a batch of our easy rhubarb cordial.
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Ingredients
For the rhubarb syrup
- 75g caster sugar
- 150g rhubarb, sliced
For the rhubarb gin
- 180ml gin
- 150g rhubarb, sliced
Per cocktail
- 1 strip shaved rhubarb (use a veg peeler) to garnish
- Small bowl iced water
- 30ml white vermouth
- 30ml Campari
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Method
- About 30 minutes before you make the cocktail, chill a glass in the freezer. Next, start the syrup. Put the sugar and rhubarb in a small saucepan over a low heat. Simmer for 10 minutes, stirring occasionally, then strain (see Don’t Waste It). Leave to cool.
- Make the rhubarb-infused gin by whizzing the gin and rhubarb together in a blender. If you can, let it steep a while (see Make Ahead), then strain through a fine sieve (see Don’t Waste It).
- For the garnish, put the rhubarb strip(s) in the iced water for a few minutes to firm up.
- To serve, add a large ice cube to the glass, then the vermouth, Campari, 30ml of the rhubarb gin and 15ml of the syrup. Stir well, then add the garnish, if using.
Nutrition
- 177kcals Calories
- 0g Fat
- 0g Protein
- 15g (15g sugars) Carbs
- 0g Fibre
- trace Salt
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