Sparkling Pink Lemonade — With Vodka

posted in: Cocktails

sparkling pink lemonade with vodkaSpring is almost over. I mean, in like a month, but I’m going to miss it because I really fucking hate summer with its under-boob sweat, asshole mosquitoes, and blazing death sun. And while we still have a few weeks until the official switch, it is almost Memorial Day —which doesn’t technically mark the change of seasons, but it’s definitely when people start wearing flip flops like they’re actual shoes or something.

Anyway, I’m going to enjoy spring while I still can which means — yes — more rhubarb! This time, I put it in a sparkling pink lemonade. But it’s not, like, that fucking corn-syrup lemonade you buy in the store. It’s fresh-squeezed lemon juice and club soda. The sweetness comes from rhubarb syrup. Remember that stuff? I posted the recipe here. And here. And here. AND here. But I’ll post it again down below because I’m a fucking nice person who understands that you’re busy and you probably don’t have all damn day to click all over the internet.

In addition to making the lemonade sweet, the rhubarb syrup makes it pink. And I hear that’s all the rage these days. Of course, this drink is not super sweet, because that’s not my jam. If you’re not into sassy little tart drinks, you can always add more rhubarb syrup.

This is also one of the rare drinks I make with vodka. It just seemed appropriate, and as far as booze other than whiskey and gin go, vodka isn’t too offensive. (But next week, you’re totally getting a super-cool whiskey lemonade.)

Sparkling Pink Lemonade


2 ounces vodka
1 ounce fresh-squeezed lemon juice
1.5 ounces rhubarb syrup
Club soda
Mint sprig for garnish


Add the vodka, lemon juice, and rhubarb syrup to an old-fashioned or stemless wine glass. Mix well then add a handful of ice. Top off with club soda, garnish with a mint sprig, and enjoy.


Yield: 2 cups


5-6 cups rhubarb, cut into ½-inch pieces
2 cups sugar
2 cups water
2 tablespoons apple cider vinegar
Pinch cinnamon
Pinch cardamom


Add the rhubarb, sugar, and water to a medium-size pot over medium to high heat, stirring occasionally. Once it reaches a boil, reduce the heat to a simmer, and add the vinegar, cinnamon and cardamom. Stir, then let the mixture simmer for at least 30 minutes, or up to an hour. The longer it simmers the more syrupy it will become.

Strain into a bottle or mason jar and let it cool to room temperature, then seal and refrigerate. This will keep in the fridge for weeks.

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