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Rhubarb & Custard Cocktail: creamy rhubarb cocktail with vodka — Drinks recipe | AfoodrinkDrinks

Rhubarb & Custard Cocktail

This creamy pink cocktail takes its cue from the classic British rhubarb-and-custard pairing. Tart homemade rhubarb syrup, vanilla, and half-and-half make it taste playful without being too sweet.

Total time
38 min
Yield
2 cocktails
Difficulty
Easy

Prep 30mCook 8mBritishDrinks

Rhubarb and custard is a nostalgic flavor combination: sharp, rosy rhubarb against soft vanilla cream. In this cocktail, that idea becomes a chilled shaken drink with a silky finish.

The rhubarb syrup is quick to make on the stove. You cook the rhubarb until it breaks down, then blend it smooth so the color and flavor stay in the drink.

This is an alcoholic recipe, so serve it only to adults of legal drinking age. For a nonalcoholic version, see the FAQ for an easy swap.

01What you'll need

Ingredients

11 items · 2 cocktails

  • For the quick rhubarb syrup, which makes the amount used in this recipe: 1/2 cup chopped fresh or frozen rhubarb, about
  • 60 g
  • 3 tablespoons granulated sugar
  • 3 tablespoons water
  • 1 teaspoon fresh lemon juice
  • For the cocktails: 4 fl oz vodka
  • All of the chilled rhubarb syrup from above, about 3 fl oz
  • 3 fl oz half-and-half, well chilled
  • 1/2 teaspoon vanilla extract
  • Ice, for shaking
  • Optional garnish: a thin rhubarb ribbon, small strawberry slice, or tiny pinch of grated nutmeg

02How to make it

Step-by-step

  1. 1. Cook the rhubarb

    Put the rhubarb, sugar, water, and lemon juice in a small saucepan. Set it over medium heat and stir until the sugar dissolves. Simmer for 6 to 8 minutes, until the rhubarb is very soft and the mixture looks jammy and glossy.

  2. 2. Blend the syrup

    Remove the pan from the heat. Carefully blend the mixture with an immersion blender, or transfer it to a small blender and blend until smooth. This keeps the rhubarb in the syrup, giving the cocktail more color and flavor.

  3. 3. Chill the syrup

    Scrape the syrup into a small bowl or jar. Chill it until cold, about 20 minutes in the refrigerator. If you are in a hurry, set the jar in a bowl of ice water and stir every few minutes.

  4. 4. Chill the glasses

    Put two coupe glasses, small martini glasses, or rocks glasses in the freezer for 5 minutes. Cold glasses help the creamy cocktail stay smooth and refreshing.

  5. 5. Build the cocktail

    Fill a cocktail shaker halfway with ice. Add the vodka, chilled rhubarb syrup, half-and-half, and vanilla extract.

  6. 6. Shake briefly and firmly

    Seal the shaker and shake hard for 10 to 12 seconds. Shaking chills the drink and adds a little air, which makes the texture light. Do not shake for much longer, because dairy drinks can get too diluted.

  7. 7. Strain and serve

    Strain the cocktail into the chilled glasses. Garnish if you like, then serve right away while the drink is cold and creamy.

03From our kitchen

Cook's tips

  • Make-ahead: The rhubarb syrup can be made up to 5 days ahead. Keep it in a covered jar in the refrigerator and stir before using.
  • Storage: Once the cocktail is mixed with dairy and ice, it is best served right away. It will separate and taste watery if stored.
  • Rhubarb swap: Frozen rhubarb works well. Add it straight to the pan from frozen and cook for 1 to 2 extra minutes.
  • Dairy swap: For a richer drink, use chilled pouring custard instead of the half-and-half and vanilla. For a lighter drink, use whole milk, but the texture will be thinner.
  • Spirit swap: Vodka keeps the flavor clean, but London dry gin adds a botanical note and white rum makes the drink rounder and sweeter.
  • Troubleshooting: If the drink looks slightly split, the syrup may have been warm or the dairy may have been low-fat. Use cold syrup, cold half-and-half, and shake briefly.

Cook's note

Rhubarb varies a lot in color. Deep red stalks make a pinker syrup, while green stalks taste just as good but give a paler drink. Avoid rhubarb leaves, which are not edible.

04Frequently asked

Questions & answers

Can I use store-bought rhubarb syrup?

Yes. Use 3 fl oz store-bought rhubarb syrup for 2 cocktails. If it is very sweet, start with 2 fl oz, shake, taste, and add more if needed.

Can I make this without alcohol?

Yes. For 2 mocktails, replace the vodka with 4 fl oz chilled ginger ale, lemon-lime soda, or alcohol-free spirit. If using soda, shake only the syrup, half-and-half, and vanilla with ice, strain into glasses, then top with soda.

Will the dairy curdle with rhubarb?

It can if the syrup is hot or very acidic. Chill the syrup fully, use half-and-half rather than skim milk, and shake the drink briefly. The small amount of lemon in the syrup brightens the flavor without making it too sharp.

Can I make a big batch for a party?

You can scale the syrup and measure the vodka, syrup, half-and-half, and vanilla into a pitcher up to 1 hour ahead. Keep it very cold. Shake individual portions with ice just before serving for the best texture.

Do I need a cocktail shaker?

A shaker gives the smoothest result, but a clean jar with a tight lid works too. Fill it halfway with ice, shake firmly, then strain through a small sieve.

05Per serving

Nutrition facts

Nutrition Facts

2 cocktails

Amount per serving

Calories271

% Daily Value*

Total Fat5 g
6%
Saturated Fat3.3 g
16%
Cholesterol15 mg
5%
Sodium20 mg
1%
Total Carbohydrate22 g
8%
Dietary Fiber0.6 g
2%
Total Sugars21 g
Protein2 g
4%
Vitamin D0.6 mcg
3%
Calcium74 mg
6%
Iron0.1 mg
1%
Potassium150 mg
3%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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