Skip to main content

Rhubarb and raspberry cocktail

Skip to IngredientsSkip to Method
  • Dairy free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Low fat per serve
  • Vegetarian

This easy rhubarb and raspberry gin cocktail has the perfect balance of sweet and tangy flavours.

  • Serves2
  • Prep time5 minutes
Rhubarb and raspberry cocktail


  • 200g raspberries
  • 1/4 cup (60ml) pink gin
  • 1/4 cup (60ml) Rhubarb Sugar Syrup*
  • 1 tbs orange juice
  • 1 free-range egg white (optional)
  • 1 cup ice cubes
  • Raspberry skewers, to serve

Nutritional information

Per Serve: Energy: 727kJ/174 Cals (8%), Protein: 7g (14%), Fat: 0.3g (0%), Sat Fat: 0g (0%), Carb: 32g (10%), Sugar: 29g (32%), Dietary Fibre: 2g (7%), Sodium: 95mg (5%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the raspberries in a small bowl. Use the end of a rolling pin to crush. Strain through a fine sieve into a small bowl, pressing out as much juice as possible. Discard solids.

  2. Step 2

    Place the raspberry, gin, sugar syrup, orange juice, egg white^, if using, and ice in a cocktail shaker and shake for 1 min or until the mixture is chilled.

  3. Step 3

    Strain the mixture into serving glasses. Serve immediately with the raspberry skewers. 

    *You’ll need to make a batch of our Rhubarb Sugar Syrup to add to this cocktail. 

    ^This recipe uses raw egg. We recommend that pregnant women, young children, the elderly and people with compromised immune systems do not consume raw egg.