Rhubarb Gin Fizz

When’s the last time you had a “me day”?

On Sunday I did nearly no work, I put on a mask, which smelled sort of disgusting by the way, binge-watched Empire (just a lil’ obsessed!)…and then I ate nachos all by myself. It most likely was a sad sight but believe me when I say it was puuuuuure bliss.

This rhubarb egg white fizz fit into the equation later on, when it was nighttime and candles were lit. I had some almost-on-the-way out rhubarb in the fridge and I wanted to make myself a cocktail that was sort of girly and tasted delicious. Dis was it.

It’s spring, in case you didn’t know, which means I’ll be abusing produce like rhubarb, strawberries and English peas. Just you wait, by summer you’re gonna be begging for peach recipes.

If you’ve never had a fizz cocktail, with egg whites, you’re in for a treat. I have always sort of shied away from ordering fizz cocktails at bars, mainly because raw egg white is so of icky. I mean, I hate when my fried eggs aren’t thoroughly cooked but the good news is that you can’t taste it/see it. It’s just nice and frothy and cold and sweet and tart.

Perfect for spring days. Perfect for when you have a bunch of fresh eggs that have no plans. And perfect for “me” days that are all about lazing around and doing absolutely nothing…except drinking of course.

5 from 1 vote

Print Recipe

Rhubarb Gin Fizz

Author: Adrianna Adarme

Prep Time: 5 mins

Cook Time: 5 mins

Total Time: 10 mins

Serving Size: 2 cocktails

Ingredients

Rhubarb Syrup:

• 3 stalks rhubarb trimmed and cut into 1/4 inch pieces
• 1/2 cup water
• 1/2 cup sugar
• Juice from 1 lime
• Pinch of salt

Cocktails:

• 3 ounces gin
• 2 large egg whites
• 2 tablespoons heavy cream
• 1 teaspoon fresh lime juice
• 1/2 cup rhubarb syrup
• Ice
• Soda water

Instructions

• In a medium saucepan, set over medium heat, add the chopped rhubarb, water, sugar, lime juice and pinch of salt. Cover the pan and cook until the rhubarb softens and becomes all juicy and stuff, about 5 to 7 minutes. Run the syrup through a strainer, discarding any rhubarb bits, and allow to cool completely.
• To a cocktail shaker, pour in the gin, egg whites, heavy cream, lime juice, rhubarb syrup and generous handful of ice. Give it a shake, for about a minute, I’m talking REALLY shake it—it should be frothy and cold. Divide the egg white fizz between the two glasses. Top with a slash of soda water.

Nutrition

Serving: 2g

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