Mixology Minute: Seasonal Cocktails

A great way to create buzz at your bar or restaurant is to offer seasonal cocktails. With the rotation of the seasons, this gives you ample opportunity to infuse life in your drink menu without completely revamping what you do. It doesn’t take much. Simply modifying an existing recipe, say a martini, can make a ho-hum evening into a share-worthy one.

In honor of spring, as well as the short-lived growing season of this ornamental vegetable, here are a few ideas and recipes using… rhubarb.

  1. Rhubarb Cosmo: replace cranberry juice with rhubarb juice
  2. Rhubarb Margarita: add rhubarb syrup (recipe below) for a tart and sweet refreshing libation
  3. Rhubarb Soda: mix equal parts soda water and rhubarb syrup for an interesting non-alcoholic drink

Rheum Rheum (thanks to Restaurant Eugene)

  • 3 stalks of thyme
  • 2 oz. white rum
  • 1/2 oz. lemon juice
  • 1/4 oz. thyme syrup (recipe below)
  • 4 dashes Peychaud’s bitters
  • rhubarb soda to fill

Muddle thyme in base of glass. Add rum, lemon juice, thyme syrup and bitters. Fill glass with ice and stir. Top with rhubarb syrup and stir gently.

Rhubarb Cooler (thanks to

  • 1.5 oz. gin
  • 1 oz. Domaine de Canton
  • 1 oz. rhubarb puree

Shake all ingredients with ice and pour into chilled martini glass. If desired, garnish with mint leaf.

Rhubarb Syrup

  • 1 cup water
  • 1 cup sugar
  • 6-8 oz. rhubarb, cut into 1″ pieces

Put all ingredients into a saucepan. Bring to a boil. Reduce to a simmer for 20 minutes. Let cool and refrigerate. Keeps up to 1 week.

Thyme Syrup

  • 1 cup water
  • 1 cup sugar
  • 3 sprigs thyme, lightly bruised

Bring sugar and water to a boil. Remove from heat and add thyme. Let sit for 15 minutes then remove thyme. Let cool and refrigerate. Keeps up to 1 week.

Try these and let us know what you think. What are you sharing on your spring drink menu?