Rhubarb Cocktail with OYO Vodka

I saw some fresh Rhubarb at the grocery store last week.  Having never cooked with it, I decided to seek out some recipes for inspiration and ran into this one and thought, “Why not?”

Rhubarb cocktail
Rhubarb cocktail with OYO vodka


  • 1.5 oz OYO vodka, proudly made in Columbus, OH (spring for the good stuff!)
  • 1.5 oz. rhubarb syrup (recipe below)
  • a tiny queeze of lemon juice
  • ice
  • club soda

In a rocks glass, pour in the vodka and rhubarb syrup over ice. I’m quite serious about the OYO vodka–I promise you’ve never tasted anything like it. Squeeze over a bit of fresh lemon juice–you want the liveliness of the lemon, not the tartness; the rhubarb has plenty of tartness already.  Top with club soda and stir to combine.  Adjust sweetness with either simple syrup or rhubarb syrup depending on your taste.

Rhubarb Syrup


  • 5-6 stalks of rhubarb, washed and cut into 1″ pieces
  • 1/3 cup sugar
  • 1 tsp vanilla

Combine all ingredients in a baking dish and bake at 350F for 20-25 minutes.  Cool and strain in a colander set over a bowl.  Strain the syrup through a fine-mesh strainer and save for cocktails.

2 Comments Add yours

  1. Brian Cantor says:

    I should have some rhubarb crop coming due here shortly…I may have to give this a whirl! Thanks.

    1. elderjscott says:

      Sure thing! You can also use the baked rhubarb chunks in yogurt for a tasty breakfast or put them over ice cream w/ granola for dessert. Probably tons of other uses, too.

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