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SUMMER COCKTAILS: Rhubarb and Maple Thyme Gin Fizz

Originally published by Watershed Magazine
Words by Signe Langford. Photo Editing by Alana Lee Photography

We’re living through challenging times; we could all go for a cocktail right about now. Four creative mixologists give us four fabulous drinks perfect for raising a glass to 2020 no matter what it brings!

Summer Cocktails

With summers as fleeting as ours, we advise you to get out and stay out! This means working, relaxing, playing, and enjoying your food and drink out of doors –in the backyard, on the deck or on your balcony – all at a safe physical distance, of course. So whether you’re firing up the grill or settling into a good summer read, these talented Watershed country culinarians have the perfect cocktail for celebrating the sun.



Black Dog and Crow, Northumberland

Rhubarb and Maple Thyme Gin Fizz

Based in Northumberland County, Chef Ryan White creates pop-up and in-home one-of-a-kind
dining experiences with local and seasonal ingredients. In his ultra-summery cocktail, Ryan
celebrates “…the often misunderstood and overlooked rhubarb.” He adds sweetness with
maple syrup from Cottontail Run Farm, fragrance with Northumberland-grown thyme and a
kick with locally distilled Juniper’s Wit Gin from Kinsip. His candied rhubarb stir sticks are a
spectacular garnish.

Makes 2 refreshing cocktails.

1 lb. rhubarb, about 4 stalks, chopped (about 4 cups)
1 cup sugar
¼ cup maple syrup
1 ½ cups water
4-6 sprigs thyme
2 tbsp. fresh lemon juice (about 1 lemon)
3 oz. rhubarb maple thyme simple syrup – recipe in method below
3 oz. gin
Chilled club soda, enough to top up the glass

For the simple syrup: add rhubarb, sugar, maple syrup, thyme and water to a saucepan and bring to a boil. Lower heat and simmer for 20-25 minutes, or until fruit is broken down. Let the mixture cool to room temperature and strain it through a cheesecloth or fine mesh strainer set over a bowl. Press all the liquid out with the back of a wooden spoon. Once you’ve extracted as much liquid as possible, store the remaining fruit pulp in the fridge for future use. Add the syrup to a bottle or jar to store in the fridge.

Add lemon juice, syrup, gin and ice to a cocktail shaker. Shake vigorously. Add ice to two cocktail glasses, pour out cocktail evenly, then top with chilled club soda.

Tip: Not up to candying rhubarb? Simply garnish with a sprig of fresh thyme.

Watershed Magazine celebrates life in Northumberland, Quinte and Prince Edward County with page after page of award-winning editorial and design. Find out more at watershedmagazine.com

Stay tuned for more summer cocktails