Move over frosé! This refreshing rhubarb gin and tonic frozen cocktail is going to be your new favorite boozy pink frozen drink this spring.
Rhubarb Gin and Tonic Slushies Recipe
For those of you following along, it should come as no surprise that I am posting another gin recipe. As you know, traveling to Scotland turned me into a big gin fan!
Earlier this year, I shared my favorite citrusy grapefruit and elderflower gin cocktail recipe. And last summer, I made this super tasty grapefruit gin and tonic sorbet.
Well, now I am back again this spring with this light and tangy gin slushy. And I have to tell you, these are so good!
How to Make a Frozen Gin & Rhubarb Cocktail
If you’re new to rhubarb, it’s a spring vegetable that looks just like celery but is pink or red (on the outside). It has a tart flavor (sometimes compared to green apples). And it’s often paired with fruit, like strawberries, in baked goods to cut the sweetness of the dish and enhance the flavor.
In this recipe, the rhubarb syrup adds a wonderfully fresh and tart sweetness to the drink. And it also gives the drink that beautiful pink color!
These drinks are super easy to make but here are a few things to know.
- EQUIPEMENT: You can make these in an ice cream machine or in your freezer in a 9×13 inch pan.
- GIN: For the gin, I would suggest using one that’s not too juniper-flavor forward. I used Gray Whale Gin, a California gin. But you could also use Hedrick’s — or your favorite.
- ELDERFLOWER LIQUOR: Adding elderflower liquor to the recipe is optional. If you aren’t familiar with this liquor, it’s a floral, slightly-sweet liquor made from the flowers of the elderflower bush. For this recipe, I used St. Germain.
- STORAGE: You can store the prepared rhubarb syrup in your refrigerator for up to two weeks. I store mine in a mason jar.
Looking for more refreshing cocktails? Try my all-time favorite classic margarita recipe!
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Rhubarb Gin and Tonic Slushies
- Yield: 4 drinks 1x
Description
Move over frosé! This refreshing rhubarb gin and tonic slushy is going to be your new favorite boozy pink frozen drink this spring.
Ingredients
For the Rhubarb Simple Syrup:
- 2 cups chopped rhubarb
- 1/2 cup sugar
- 1/2 cup water
For the Drinks:
- 1/2 cup rhubarb simple syrup, or to taste
- 2 cups tonic water (I used Fever Tree)
- 1/4 cup fresh lime juice
- 3/4 cup good-quality gin (I used Gray Whale gin)
- 1 tablespoon elderflower liquor (optional)
Instructions
The Syrup:
- Combine the rhubarb, sugar, and water in a heavy-bottomed saucepan and bring to a boil. Lower the heat and simmer gently, stirring occasionally, until the rhubarb is soft and the liquid has begun to thicken, about 15 minutes.
- Set a fine-mesh strainer over a large bowl. Pour the mixture through the strainer until most of the liquid is in the bowl. Gently press the solids with the back of a spoon to extract more syrup.
- Set aside until ready to use. The syrup will last up to 2 weeks covered and stored in the refrigerator.
The Cocktails:
- If using an ice cream machine: pour the drink mixture into your machine and freeze until slushy per the manufacturer’s instructions, about 45 minutes. The time will vary depending on your machine.
- If you aren’t using an ice cream machine, you can make your slushies in your freezer. Just pour the drink mixture into a 9×13-inch metal or Pyrex pan. Cover with plastic wrap and place into the freezer.
- Freeze for 3 hours, stirring (or scrapping with a fork) every half hour or so. Each time you stir you’ll break up the frozen ice that has formed to creates the classic slushie texture.
- When you’re happy with the texture, scoop the frozen mixture into glasses and enjoy!