Fruity Strawberry Rhubarb Gin Fizz

If you ask me, a good gin fizz is one of summer’s greatest pleasures.

This pitcher-style cocktail combines tart rhubarb and sweet strawberries with bubbly Moscato and your favorite gin. The homemade simple syrup brings everything together with a gentle sweetness that balances the lemon juice.

It starts with simmering fresh rhubarb and strawberries into a rosy syrup that you’ll want to make all season long. A splash of gin, a squeeze of lemon, and those bubbles turn it into something special.

It’s a refreshing drink that’s perfect for backyard gatherings, a make-ahead sipper that lets you enjoy your own party.

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What Kind of Rhubarb Should I Use?

Fresh or frozen rhubarb both work perfectly in this recipe, so use whatever you have on hand. If you’re buying fresh rhubarb, look for firm stalks with a bright color – they can range from pink to red to green, and all varieties will taste great here. Just remember to trim off and discard the leaves, as they’re not edible. When chopping your rhubarb, aim for pieces that are about half an inch thick so they’ll break down nicely when you’re making the simple syrup.

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Options for Substitutions

This refreshing cocktail is easy to customize based on what you have available:

• Gin: Not a gin fan? Vodka works great as a substitute and lets the strawberry rhubarb flavors shine through even more. You could also try white rum for a slightly sweeter twist.
• Sparkling pink Moscato: Any sparkling wine will do the trick here – try prosecco, champagne, or even a sparkling rosé. If you want a non-alcoholic version, swap it with sparkling water or lemon-lime soda.
• Fresh rhubarb: Frozen rhubarb is actually listed as an option and works perfectly fine. No need to thaw it before chopping and cooking it down for the syrup.
• Frozen strawberries: Fresh strawberries are a great substitute when they’re in season. You’ll get the same flavor, just make sure to chop them to a similar size.
• White sugar: You can use granulated cane sugar or even try coconut sugar for a slightly different flavor profile. The syrup might be a touch darker in color, but it’ll still taste great.
• Lemon juice: Lime juice can work in a pinch, though it’ll give the drink a slightly different citrus note. Stick with lemon if you can for the classic flavor balance.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this fizz is adding the sparkling Moscato too early or stirring it too vigorously, which kills all those beautiful bubbles – always add it last and stir gently to keep the drink fizzy and refreshing.

Overcooking your rhubarb and strawberries is another common error that can lead to a murky, bitter syrup instead of a bright, flavorful one, so stick to the 3-5 minute cooking time and remove it from heat as soon as the fruit softens.

Don’t skip the straining step or you’ll end up with pulpy bits floating in your drink, and make sure your simple syrup is completely cooled before mixing it with the gin and lemon juice to prevent a warm, flat cocktail.

For the best flavor, let the pitcher sit for those full 5 minutes before serving so all the ingredients have time to mingle together properly.

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What to Serve With Strawberry Rhubarb Gin Fizz?

This fizzy cocktail is perfect for spring and summer gatherings, so I love pairing it with light appetizers that won’t weigh you down. Cheese and charcuterie boards work great – think brie, goat cheese, prosciutto, and some crackers – since the sweetness of the drink balances out the salty meats and creamy cheeses. Fresh fruit platters with berries, melon, and grapes are another go-to, or you could serve some lemon bars or shortbread cookies if you want something a bit sweeter. For a more substantial pairing, grilled chicken skewers or salmon with herbs make a nice match without overpowering the fruity flavors of the drink.

Storage Instructions

Store the Syrup: The strawberry rhubarb simple syrup is the real star here, and it keeps beautifully in the fridge for up to 2 weeks in an airtight jar or bottle. I like to make a big batch on the weekend so I can whip up these fizzy drinks whenever friends drop by or I’m craving something refreshing.

Make Ahead: You can prep the syrup a few days in advance, which makes party hosting so much easier. Just keep the syrup chilled and wait to mix the actual cocktails until you’re ready to serve, since the fizz from the Moscato is best when it’s fresh.

Serve Fresh: These cocktails are meant to be enjoyed right away while they’re still bubbly and cold. If you have leftover mixed drinks, they’ll lose their sparkle pretty quickly, so it’s best to just mix what you need for each round.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2100
• Protein: 3-5 g
• Fat: 0-2 g
• Carbohydrates: 300-330 g

Ingredients

For the fruit syrup:

• 2 cups water
• 2 cups Domino granulated sugar
• 4 cups rhubarb, cut into 1-inch pieces
• 2 1/2 cups strawberries
• 1 pinch salt

For the cocktail base:

• 12 fl oz gin (Hendrick’s preferred)
• 10 fl oz simple syrup
• 2 1/2 fl oz freshly squeezed lemon juice
• Ice

For assembly and garnish:

• 25 fl oz chilled Moscato
• 2 lemons (slices for pitcher and garnish)
• Rhubarb stalks for garnish
• Small strawberries for garnish
• Fresh mint sprigs (optional for aroma)

Step 1: Prepare the Rhubarb-Strawberry Syrup Base

• 2 cups water
• 2 cups Domino granulated sugar
• 4 cups rhubarb, cut into 1-inch pieces
• 2 1/2 cups strawberries
• 1 pinch salt

Bring 2 cups of water to a boil in a medium saucepan over high heat.

Once boiling, add the sugar and stir constantly until completely dissolved, about 1-2 minutes.

Add the rhubarb pieces and strawberries, then reduce heat to medium and simmer for 3-5 minutes until the fruit begins to break down and release its juice.

Remove from heat and let the mixture cool to room temperature—this takes about 30 minutes.

Once cooled, strain through a fine-mesh sieve into a bowl, pressing gently on the solids to extract all the flavorful liquid.

You should have roughly 2-2.5 cups of vibrant fruit syrup.

I like to discard the cooked fruit rather than keeping it since the flavor is already captured in the syrup, giving you a clean, clear base for the fizz.

Step 2: Build the Cocktail Base in the Pitcher

• 12 fl oz gin
• 10 fl oz simple syrup
• 2 1/2 fl oz freshly squeezed lemon juice
• Ice

In a large pitcher or punch bowl, combine the gin, the store-bought simple syrup, and freshly squeezed lemon juice.

Add a generous amount of ice—roughly 3-4 cups—to chill the mixture and begin diluting it slightly.

This combination creates the aromatic backbone of your fizz, with the gin’s botanicals complementing the tartness of the lemon.

I find that adding ice early helps the drink reach the right temperature and dilution level before the final components are added.

Step 3: Combine All Components and Finish

• rhubarb-strawberry syrup from Step 1
• gin mixture from Step 2
• 25 fl oz chilled Moscato
• 2 lemons
• Rhubarb stalks for garnish
• Small strawberries for garnish
• Fresh mint sprigs

Pour the cooled rhubarb-strawberry syrup from Step 1 into the pitcher with the gin mixture from Step 2, stirring gently to distribute the fruit flavors throughout.

Add the chilled Moscato and lemon slices, then stir gently to combine without over-stirring, which can deflate the drink.

Let the pitcher sit for 5 minutes to allow the flavors to marry and meld together, creating a more cohesive taste.

For serving, I like to garnish each glass with a fresh rhubarb stalk and a small strawberry speared on a cocktail pick for both visual appeal and a hint of natural sweetness, then add a lemon slice and a mint sprig if desired for aroma.

Fruity Strawberry Rhubarb Gin Fizz

Delicious Fruity Strawberry Rhubarb Gin Fizz recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 22 minutes mins

Servings 14 glasses

Calories 2000 kcal

Ingredients

  

For the fruit syrup

• 2 cups water
• 2 cups Domino granulated sugar
• 4 cups rhubarb, cut into 1-inch pieces
• 2 1/2 cups strawberries
• 1 pinch salt

For the cocktail base

• 12 fl oz gin (Hendrick's preferred)
• 10 fl oz simple syrup
• 2 1/2 fl oz freshly squeezed lemon juice
• Ice

For assembly and garnish

• 25 fl oz chilled Moscato
• 2 lemons (slices for pitcher and garnish)
• Rhubarb stalks for garnish
• Small strawberries for garnish
• Fresh mint sprigs (optional for aroma)

Instructions

 

• Bring 2 cups of water to a boil in a medium saucepan over high heat. Once boiling, add the sugar and stir constantly until completely dissolved, about 1-2 minutes. Add the rhubarb pieces and strawberries, then reduce heat to medium and simmer for 3-5 minutes until the fruit begins to break down and release its juice. Remove from heat and let the mixture cool to room temperature—this takes about 30 minutes. Once cooled, strain through a fine-mesh sieve into a bowl, pressing gently on the solids to extract all the flavorful liquid. You should have roughly 2-2.5 cups of vibrant fruit syrup. I like to discard the cooked fruit rather than keeping it since the flavor is already captured in the syrup, giving you a clean, clear base for the fizz.
• In a large pitcher or punch bowl, combine the gin, the store-bought simple syrup, and freshly squeezed lemon juice. Add a generous amount of ice—roughly 3-4 cups—to chill the mixture and begin diluting it slightly. This combination creates the aromatic backbone of your fizz, with the gin's botanicals complementing the tartness of the lemon. I find that adding ice early helps the drink reach the right temperature and dilution level before the final components are added.
• Pour the cooled rhubarb-strawberry syrup from Step 1 into the pitcher with the gin mixture from Step 2, stirring gently to distribute the fruit flavors throughout. Add the chilled Moscato and lemon slices, then stir gently to combine without over-stirring, which can deflate the drink. Let the pitcher sit for 5 minutes to allow the flavors to marry and meld together, creating a more cohesive taste. For serving, I like to garnish each glass with a fresh rhubarb stalk and a small strawberry speared on a cocktail pick for both visual appeal and a hint of natural sweetness, then add a lemon slice and a mint sprig if desired for aroma.