Rhubarb negroni
- Published: 28 Mar 25
- Updated: 26 May 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.
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Makes enough for 6 cocktails -
Prep time 10 min, plus chilling. Cook time 10 min
Nutrition
- 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).