If there's one ingredient that signals spring's true arrival in the Pacific Northwest, it's rhubarb. Those ruby-crimson stalks that pile up at the farmers market starting in April are one of the season's great culinary gifts: tart, vivid, and deeply satisfying to cook with. They're also, as it turns out, outstanding in a cocktail.
At New Deal, we love working with seasonal ingredients that are genuinely local and genuinely delicious. Rhubarb checks both boxes. It pairs beautifully across our spirits lineup, from the bright botanical notes of our Portland Dry Gin 33, to the warming character of a good rye, to the tropical lift of our Distiller's Cut Rum. And because rhubarb is naturally high in acidity and pectin, it produces a syrup that is candy-pink, glossy, and complex: tart up front, with a long, sweet finish that's unlike any simple syrup you've ever made.
The good news: making rhubarb syrup at home is easy, and one batch covers all five recipes below. We've also included a spring baking recipe that features our New Deal Ginger Liqueur because if you're going to the effort of sourcing beautiful rhubarb, you might as well eat it, too.
What is rhubarb, really? Let’s get one thing straight: rhubarb is a vegetable masquerading as a fruit. A member of the buckwheat family, native to southern Siberia, it was used by ancient Chinese healers for medicinal purposes.
It gained popularity in the 1800s in sugar-laden desserts like pies, crisps, and compotes, which is why it came to be called pieplant. While it’s most famous for its starring role in desserts, rhubarb’s sharp acidity and vegetal complexity make it perfect for balancing sweetness in cocktails.
With rhubarb in your home bar lineup, your spring cocktails are about to get a whole lot zestier. When you’re perusing the farmers market and see those pink stalks, grab a bundle!
Why Rhubarb Belongs in Your Cocktail The flavor of rhubarb is somewhere between a green apple and lemon with a hint of earthy bitterness.
Rhubarb plays well with a wide range of spirits: gin, vodka, aquavit, bourbon, even mezcal. It can add zing to a spritz, zip to a Collins, or complexity to a sour. It’s a true team player—just waiting for your creative twist.
It shines in syrup form, where sugar tames its sharp edge while preserving its punchy character. This bright pink syrup adds both flavor and color to cocktails, making it ideal for Instagram-worthy sips. In under half an hour, you’ll have a tart syrup that keeps for weeks, and you’ll be able to concoct all sorts of pink springtime drinks.
The Foundation: Homemade Rhubarb Syrup
Before we dive into the glass, you’ll need your star ingredient. Every cocktail below uses the same rhubarb syrup — so make a batch first, and you're set for the week. This homemade rhubarb syrup keeps for up to 3 weeks in the fridge and adds a beautiful pastel-pink glow to any drink. Any leftovers can be added to sparkling water, lemonade, or drizzled on pancakes, waffles, or ice cream.
Rhubarb Syrup
- Rinse and chop rhubarb stalks. If there are any leaves, remove them and discard them as they are poisonous.
- Combine 4 cups chopped rhubarb and 1 1/2 cups water in a medium-sized pot and let simmer for 20 minutes.
- Skim off any foam that appears while simmering.
- Using a fine mesh strainer, strain the liquid from the rhubarb. Compost or discard the rhubarb pulp.
- Combine the pink liquid and 1 1/2 cups sugar in a small pot and stir on low heat until the sugar dissolves.
- Transfer to a container, let cool, and refrigerate.
- Syrup will be kept in the refrigerator for 3 weeks.
Spring in a Glass: 5 Ways to Celebrate Rhubarb Season
Rhubarb Gin & Tonic
Sometimes the best cocktail is the simplest one — a perfectly built highball that you can make in about 90 seconds and still feel like you did something right. This Rhubarb Gin & Tonic is that drink. The base spirit is our Portland Dry Gin 33, a contemporary dry gin with the clean Pacific Northwest character that makes it one of our most versatile spirits. The addition of rhubarb syrup turns the drink a delicate, blush pink. Bonus: the color alone earns you compliments. The taste is clean and refreshing. Gin 33's botanicals play beautifully against the syrup's tartness, and the tonic adds just the right bitter backbone to keep things from tipping sweet. Light, a little floral, and endlessly drinkable. This is your warm-afternoon porch cocktail.
FOOD PAIRING
- Smoked salmon crostini with crème fraîche and fresh dill The smokiness of the salmon picks up on the gin's herbal notes. Crème fraîche provides a creamy counterpoint to the cocktail's tartness.
DESSERT PAIRING
- Lemon tart A light, tart lemon dessert cuts through the rich fat of the salmon and cream, while the bright citrus notes complement the rhubarb and juniper
Rhubarb Buckaroo
Whiskey lovers, take note: This variation on a classic Buck (whiskey + ginger) is deep and complex, a cocktail with some swagger, even. A buck traditionally calls for rye or bourbon, and this recipe uses our Distiller's Reserve Rye alongside our Ginger Liqueur. It brings real heat and a layered spice character that ginger beer alone can't quite achieve. Rhubarb syrup and fresh lime juice round out the base. The rye provides a spicy backbone, while the Ginger Liqueur adds a warmth that settles into the sweetness of the rhubarb. It's the most full-flavored cocktail in this collection, perfect for the kind of cool spring evening that makes you want something with a little more heft.
FOOD PAIRING
- Ginger-glazed pork tenderloin with roasted spring vegetables The glaze echoes the ginger liqueur's warmth, the rhubarb's acidity cuts through the richness of the pork, and the roasted vegetables make the whole plate feel grounded
DESSERT PAIRING
- Matcha-coconut custard For an Asian-inspired pairing, a matcha-coconut custard offers an earthy, creamy contrast that complements the ginger without being overly sweet and highlights the fresh greens of spring
Pro Tips for Playing with Rhubarb
There are so many creative ways to use rhubarb it’s almost a shame the season is so short-lived. Get to the farmers markets and grab a couple bunches stat!
Only the stalks are edible—the leaves are toxic—so be sure to trim wisely before you get mixing.
After you clean and chop the stalks, keep some in the fridge for use now. Throw the rest in a ziploc bag and put in the freezer so you’ll have plenty when strawberry season comes around.
Mix and match flavors: Try infusing your syrup with ginger, vanilla, or cardamom.
Use the syrup in mocktails: Mix with soda water and a squeeze of citrus for a refreshing non-alcoholic option.
Think ahead: Freeze leftover syrup in ice cube trays for future drinks.
Rhubarb Daiquiri
The daiquiri is one of the great three-ingredient cocktails: spirit, citrus, sweetener. In its classic form (rum, lime, sugar), it's nearly perfect. This rhubarb version takes that template and makes it feel entirely of this season. Our Distiller's Cut Rum forms the base; its clean, smooth character carries the rhubarb beautifully. The aroma is all fresh lime and spring. The rhubarb syrup adds a fruity, floral note beneath the citrus, making it smell almost tropical. The taste is bright and perfectly balanced: tart lime, the rhubarb's distinctive sweet-sour character, and the rum weaving it all together with warmth and depth.
FOOD PAIRING
- Coconut-lime shrimp skewers with mango-rhubarb dipping sauce The tropical sweetness of coconut and mango mirrors the rum's character, while the rhubarb in both the cocktail and the sauce creates a through-line that ties the pairing together beautifully
DESSERT PAIRING
- Coconut panna cotta with lime zest coconut is a natural ally to the rum's tropical, grassy undertones; silky, cool panna cotta softens the tart zing of the rhubarb daiquiri, creating a pairing that feels like a sophisticated tropical escape
Rhubarb Collins
The Tom Collins is one of the great cocktails: a gin sour stretched long with soda water, served tall and cold. It's been a warm-weather staple for over 150 years, and for good reason: it's bright, refreshing, and forgiving enough for a crowd. This spring version leans into rhubarb syrup in place of simple syrup, and the result is a drink that tastes like the season distilled into a glass. The flavor is more citrus-forward than the G&T, with the lemon juice amplifying the rhubarb's natural tartness and creating a sour note that the gin's botanicals weave through beautifully. A little sweet, a lot refreshing, and just tart enough to make you want another sip immediately.
FOOD PAIRING
Asparagus and lemon risotto The earthy, vegetal notes of spring asparagus are the perfect companion to the gin's botanical brightness, while the lemon ties the whole pairing together
DESSERT PAIRING
- Strawberry Rhubarb Fool. A "fool" is a classic British dessert made of folded whipped cream and stewed fruit. This airy, creamy dessert with luxurious texture complements the light, bubbly Collins. Strawberries add a natural sweetness that rounds out the rhubarb's tartness
Rhubarb Ginger Mini Galettes
Looking for a seasonal treat to make for Easter Brunch? Our friend Liz Clements, pastry chef extraordinaire, is a true genius when it comes to boozy pastry recipes like these amazing Rhubarb & Ginger Mini Galettes. The finished galettes are beautiful: flaky, golden pastry with a jewel-pink rhubarb center, fragrant with ginger and vanilla. They're the kind of thing that disappears fast.
Sweet custard, tart rhubarb, and zippy New Deal Ginger Liqueur make them a perfectly balanced, springtime pastry. Make a double batch so you’ll have leftovers for a quick grab-and-go breakfast, a snack to enjoy with afternoon coffee & tea or, served warm with a scoop of vanilla ice cream for dessert!
Meet Liz Clements of Think Like A Baker
Spending the early years of her career at The French Laundry, Liz has an impressive resume and is so excited to share her decade of experience with home bakers in her new online baking community, Think Like a Baker. Liz loves to teach and has a lot to share!
Think Pink This Spring
With its striking crimson hue and signature tart snap, rhubarb is the ultimate "vernal" ingredient. Rhubarb season in Oregon runs roughly from April through June — peak availability depends on the year and the farm, but you'll find it at most Portland-area farmers markets through early summer. We always recommend sourcing local when you can; the rhubarb at the market is fresher, often a deeper red, and supports the growers who make this city's food culture worth celebrating.
Whether you are hosting a vibrant garden party or simply unwinding on the porch as the days grow longer, these rhubarb-infused creations offer the perfect way to toast to the new season. Ready to stock your home bar? Stop by the New Deal Bottle Shop in Portland’s Central Eastside to chat with our experts, or enjoy the convenience of the season delivered straight to your door when you order our craft spirits online at newdealbottleshop.com. Let’s make this spring your most delicious one yet—cheers!