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Rhubarb negroni

Name: Rhubarb negroni
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Makes enough for 6 cocktails
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

By: Pollyanna Coupland
Food producer, delicious.

Published: 25 Feb 25
Updated: 25 Feb 25

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.

Easy
March 2025

Test kitchen approved

Makes enough for 6 cocktails
Prep time 10 min, plus chilling. Cook time 10 min

Need a mocktail option? Stir up a batch of our easy rhubarb cordial.

Nutrition: Per cocktail

Calories: 177kcals
Fat: 0g
Protein: 0g
Carbohydrates: 15g (15g sugars)
Fibre: 0g
Salt: trace

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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.

Recipe from March 2025 Issue

Nutrition

Nutrition: per serving

Calories: 177kcals
Fat: 0g
Protein: 0g
Carbohydrates: 15g (15g sugars)
Fibre: 0g
Salt: trace

delicious. tips

Don’t waste it The strained rhubarb can be cooked down with sugar into a compote and kept in the fridge for 2 weeks.

Scale it up Scale this up and make a whole bottle of rhubarb gin. Keep it in the freezer and it will last for a few weeks.
The syrup will last for 4 weeks in the fridge. It’s great with tonic or soda water for a soft drink.

For more flavour steep the rhubarb in the gin at room= temperature overnight (step 2).