Rhubarb Fizz

Dive into your freezer and pull out all the frozen rhubarb left from the summer harvest. Combine that with a holiday star, cranberries, and you are on your way to a fun, sparkling drink.

• 2 oz. pink gin from Confluence Distillery
• 1 ½ oz. rhubarb and cranberry simple syrup (recipe below)
• 1 tsp. lemon juice
• 3 oz. club soda  

In a cocktail shaker filled with ice, add in the gin, the simple syrup, lemon juice and club soda. Give it a good shake and pour into a cocktail glass. Garnish with a lemon curl and some cranberries!

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Non-alcoholic switch-up

• 2 oz. Grove 42 Seedlip
• 1 tsp. lemon juice
• 1 ½ oz. rhubarb and cranberry simple syrup
• 3 ½ oz. club soda

Follow the same steps as above.

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Rhubarb-Cranberry simple syrup

• 1 c. sugar
• 1 c. water
• 3 c. chopped frozen rhubarb
• ½ c. whole, fresh cranberries

In a saucepan, on medium-low, dissolve the sugar in the water. Add in the rhubarb and cranberries and simmer for 10 minutes. Let cool, strain into a jar and refrigerate the simple syrup for up to two weeks.