The Rhubarb Ginger Fizz — Base Recipe (Australian Measurements)

Serves 1

You’ll need

• 60 ml gin or vodka (London Dry gin for citrus/juniper snap; vodka for a neutral base)

• 45–60 ml rhubarb syrup (recipe below; 45 ml for drier, 60 ml for fuller and sweeter)

• 15 ml fresh lime juice

• 5–10 ml fresh ginger juice or 1 heaped tsp finely grated fresh ginger (expressed through a tea strainer)

• Soda water, well chilled, to top

• Ice (solid cubes)

Garnish

• Lime wedge or wheel

• Rhubarb ribbon (shaved from a stalk with a peeler) or a thin slice of crystallised ginger

Method

1. Shake: In a shaker, add spirit, rhubarb syrup, lime, and ginger juice. Fill with ice and shake hard for 10–12 seconds.

2. Strain: Fine-strain into a tall chilled highball packed with fresh ice.

3. Top & finish: Add 90–120 ml soda water to taste. Give one brief, gentle stir to integrate bubbles without killing them. Garnish and serve.

House spec notes

• Start with 45 ml syrup if your rhubarb’s particularly sweet; add more to taste.

• If using grated ginger rather than juice, strain well—ginger fibres can dominate the texture.

Rhubarb Syrup (bright pink, clean, and stable)

Yield: ~400–450 ml

• 300 g rhubarb, chopped (fresh or frozen)

• 250 ml water

• 200 g caster sugar

• Optional: 1 strip lemon zest (no pith) + 1 pinch salt (heightens flavour)

Method

1. Combine rhubarb, water, sugar, zest, and salt in a saucepan. Bring just to a simmer, then reduce heat.

2. Poach gently 12–15 minutes until rhubarb slumps and the liquid blushes vivid pink. Avoid a rolling boil (clouds syrup).

3. Rest off heat 10 minutes.

4. Strain through a fine mesh or coffee filter without pressing solids (pressing can add murk).

5. Cool and refrigerate in a sterile bottle. Keeps 10–14 days. For longer life, add 15 ml vodka per 250 ml syrup.

Sustainability tip: Save strained rhubarb pulp for yoghurt, compote, or baking.

Dial it your way

• Drier & spritzier: 60 ml gin, 45 ml syrup, 20 ml lime, bigger soda top.

• Softer & fruitier: 60 ml vodka, 60 ml syrup, 15 ml lime, standard soda.

• Spicier: Increase ginger to 10–15 ml expressed juice; garnish with a ginger coin.

Variations

1. Rhubarb Ginger Fizz Royale

   • Build as per recipe but top with 60–90 ml Prosecco instead of soda. Keep lime at 10 ml to avoid clashing acidity.

2. Rhubarb Ginger Mule (Copper Mug)

   • Shake spirit, syrup, lime (no ginger). Strain over ice and top with fiery ginger beer. Optional dash of bitters.

3. Herbal Garden Fizz

   • Shake with 4–6 mint leaves or 2 basil leaves (don’t over-muddle). Fine-strain. Herbal lift without greenness.

4. Vanilla-Rhubarb Spritz

   • Split base: 45 ml gin + 15 ml vanilla liqueur or 5 ml vanilla syrup. Reduce rhubarb syrup to 45 ml.

5. Rhubarb Ginger Fizz (No-ABV Mocktail)

   • 75 ml rhubarb syrup, 10 ml fresh ginger juice, 20 ml lime, soda to top. Optional: 2 dashes NA aromatic bitters.

Batch for a crowd (8 serves)

Pre-batch (chill well):

• 480 ml gin or vodka

• 420 ml rhubarb syrup

• 120 ml fresh lime juice

• 60–80 ml fresh ginger juice (to taste)

To serve:

• Shake each 100 ml portion with ice, strain into a highball over fresh ice, top with 90–120 ml soda. Garnish.

• Keep the batch refrigerated and use same day (fresh citrus and ginger are best bright).

Technique & troubleshooting

• Fizz going flat? Add soda last and stir just once from the bottom. Use cold glassware and cold soda.

• Too sweet/soft? Increase lime to 20 ml or drop syrup to 45 ml. A single dash of aromatic bitters adds structure.

• Ginger burn? Reduce ginger juice to 5 ml and add 2 slices as garnish for aroma without heat.

• Colour dull? Gentle poach the syrup; don’t let it boil hard. Strain without pressing.

Food pairings that actually sing

• Spicy Thai/Chinese dishes: Pad kee mao, Szechuan pepper beef, chilli prawn stir-fries—the fizz and rhubarb acidity reset the palate.

• Grilled chook or pork: Tart-sweet rhubarb slices through char and fat.

• Cheese board: Young goat’s cheese, triple-cream brie, aged cheddar; add quince paste or fresh strawberries.

• Summer picnic fare: Cold roast chicken rolls with herbed mayo; peppery rocket and strawberry salad.

Ingredient swaps & smart subs

• No fresh rhubarb? Frozen is excellent for syrup—often redder and more consistent.

• No soda? Use sparkling mineral water; avoid tonic (quinine muddies the profile).

• Citrus swap: Lemon instead of lime for a softer edge (use 20 ml).

• Spirit swap: Australian pink gin (bonus colour and botanicals) or a citrus-forward gin.

Quick FAQs

Gin or vodka—what’s better?
Gin if you want botanicals and lift; vodka for a clean stage where rhubarb-ginger lead.

Can I make the syrup sugar-light?
You can drop to 150 g sugar, but shelf life shortens and colour can fade faster.

How long will ginger juice keep?
24–48 hours refrigerated. Freshly expressed is brighter and less fibrous.

Can I turn this into a sour?
Yes—skip soda and shake 60 ml spirit, 45 ml syrup, 25 ml lime, 10 ml ginger, 20 ml egg white or aquafaba. Dry shake, then wet shake; serve up with bitters.

Responsible Service (Australia)

This highball drinks easily. If you’re hosting, pair with food and offer water between rounds.

• Approximate standard drinks (classic spec with gin):

  • 60 ml gin @ 40% ABV ≈ 1.9 standard drinks

  • Syrup, lime, ginger, soda add no alcohol

  • Totals vary with brand ABVs and pour accuracy

For NSW RSA training, regulations, and licensing guidance, visit Liquor & Gaming NSW: https://www.liquorandgaming.nsw.gov.au/

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Liquor & Gaming NSW: This website provides information on liquor licensing, responsible service of alcohol (RSA) training, and regulations for serving alcohol in NSW. It’s essential for anyone working in the hospitality industry in NSW. You can find it here: https://www.liquorandgaming.nsw.gov.au/