The Rhubarb Collins is a modern twist on the classic Tom Collins. Instead of simple syrup, it uses rhubarb syrup, which brings a slightly tart acidity and a pale pink hue to the glass. The combination of London Dry Gin, fresh lemon juice, and effervescent soda makes it the perfect summer drink. Important: The syrup should not be too sweet, otherwise it will overpower the freshness of the gin. A hint of rosemary in the syrup or as a garnish enhances the earthy note of the rhubarb.
And here’s what you need for the Rhubarb Collins
60 ml rhubarb syrup (homemade or store-bought, max. 60 % sugar content)
60 ml London Dry Gin
30 ml freshly squeezed lemon juice
90 ml soda water (well chilled)
Ice cubes (large, clear frozen)
Garnish: 2 thin rhubarb sticks (blanched) and 1 lemon slice
What matters most
The rhubarb syrup is the key to the flavor. If you make it yourself, only boil the rhubarb sticks briefly with sugar and water until they are soft but not falling apart. Strain the liquid through a fine sieve – do not squeeze, otherwise the syrup will become cloudy. A splash of lemon juice in the syrup prevents it from becoming too sweet. If using store-bought syrup, choose one with a high rhubarb content and less than 60 % sugar. The gin should have a distinct juniper note – a too floral gin gets lost in the rhubarb.
Variations
- Rhubarb & Rosemary Collins — Replace the rhubarb syrup with a mix of 50 ml rhubarb syrup and 10 ml rosemary syrup (steep 1 sprig of rosemary in 100 ml simple syrup for 10 minutes). Garnish: rosemary sprig and rhubarb stick.
- Rhubarb Vodka Collins — Replace the London Dry Gin with 60 ml vodka. The drink becomes milder and lets the rhubarb shine more. Garnish: lemon zest and rhubarb leaf.
- Spicy Rhubarb Collins — Add 2 thin slices of fresh ginger to the rhubarb syrup and let it steep for 30 minutes before straining. Garnish: ginger slice and rhubarb stick.
Frequently asked questions
Can I replace the rhubarb syrup with another fruit syrup?
Yes, but the flavor changes significantly. Rhubarb has a unique acidity and bitterness that is hard to replace. If necessary, tart cherry or elderberry syrup work as alternatives – they also bring a tangy note.
Why is the drink not shaken?
Collins drinks are traditionally built to preserve the carbonation of the soda. Shaking would destroy the bubbles and make the drink flat. Instead, gently stir the ingredients in the glass before adding the soda.
Can I use frozen rhubarb for the syrup?
Yes, frozen rhubarb works well. Thaw it before use and drain off the released water – it often contains bitter compounds. The syrup will be slightly less intense in flavor, but still aromatic.
How long does homemade rhubarb syrup keep?
In the refrigerator, it keeps for about 2 weeks. For longer storage, you can pasteurize it: Fill the syrup into clean bottles and heat in a water bath at 75 °C for 20 minutes. This way, it stays fresh for up to 3 months.
