Gin and Jam | Strawberry Rhubarb Cocktail


Strawberry Rhubarb is my jam! No, but really it is actually my jam. The local strawberry season is usually just getting starting around my birthday and rhubarb is almost always aplenty so naturally strawberry rhubarb has been the go to flavor profile for my birthday desserts.  I’ve come to anticipate the classic combo as my birthday draws near but am totally burned out on strawberry rhubarb crisp and pie. Since the solstice is a time of celebration what better way to incorporate my love for these early summer favorites than with a tasty cocktail.

trawberries and rhubarb are slowly simmered with a bit of honey to make a super simple jam, free of refined sugar. The recipe makes a quart so you’ll have plenty left over to slather on toast, swirl into ice cream or just eat straight out of the jar. While I prefer gin Sheila pointed out that this cocktail would be equally good with vodka so try both and let me know which is your favorite. This cocktail recipe is my drink of choice for the Solstice Celebration! Check out the rest of the menu including Baba Ganoush, Tequila Lime Salad and of course the celebration itself!



Gin and Jam

1 TBS + 1 Spoonful Strawberry Rhubarb Jam (Recipe Below)
2 oz Gin
Squeeze of Lime Juice
Club Soda

Combine the gin, 1 TBS jam and lime juice in a shaker with ice. Shake until cold and pour into a glass over ice. Top off with club soda and serve with the spoonful of jam and a lime wedge. Slowly mix in the jam as you drink.

Strawberry Rhubarb Jam

2 quarts Strawberries, tops trimmed
1 lb Rhubarb, cut into 1″ pieces
1 cup Honey
1 cup Water
1 Lemon
1/2 tsp Salt

Place the strawberries, rhubarb and water in a large pot. Zest the lemon into the strawberry rhubarb mix and then juice half the lemon into the mix. Heat on high until the mixture comes to a boil and then reduce to a simmer. Add in the honey and salt and give it a good stir to combine. Continue to simmer for an hour until the jam has thickened and reduced slightly. Let cool for a few minutes and then pour into a quart jar. Let cool completely and then store in the fridge. Since this jam is made with honey and no pectin it is slightly runny but this makes it perfect for using in cocktails. Cheers!