Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

You’ll Flip for this Rhubarb Cocktail

Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Depending where you are in the world, you may still have fresh rhubarb growing in your garden. If not, you might pick up some of the frozen kind as that should work fine in the syrup that flavors the Rhubarb Rosemary Flip.

The drink was created by Carol Donovan of Hearty Restaurant in Chicago, combining the sweet-tart rhubarb with aromatic rosemary. The egg white in the drink is flavorless and helps create that luscious foam, which brings the rosemary closer to your nose to enjoy.

Rhubarb Rosemary Flip
By Carol Donovan of Hearty Restaurant

1.5 fl. oz. Gin
.75 fl. oz. Rhubarb Rosemary Syrup*
.75 fl. oz. Lime Juice
1 Egg White

Shake all vigorously with ice in a cocktail shaker.  Strain over fresh ice in tall collins glass. Drizzle about .25 to .5 fl. oz. more of the rhubarb rosemary syrup over the top (to make the cocktail more pink in color and beautiful). Garnish with Fresh Rosemary.

*Rhubarb Rosemary Syrup:  For each cup of water, add 1 cup of sugar and 2-3 stalks of rhubarb (sliced).  Bring to a boil.  Cook until thickens.  Remove from heat and add in 2-3 stalks of fresh rosemary.  Cool, then strain out solids. Store in the refrigerator.


Leave a Comment


  • pastatx | 05/24/2021

    Enjoyed this delicious spring drink.

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial