Sweet, refreshing and vibrantly colored, this summertime Coconut Rhubarb Basil Cocktail combines bright rhubarb, fragrant basil and tropical coconut for an easy, crowd-pleasing drink perfect for warm afternoons or patio evenings.
The weather is warming up and there’s nothing like a cool, colorful cocktail to celebrate the first really warm days of the season. On a recent sunny afternoon we spent time by the river, people-watching and soaking up the warmth. By the time we returned home, a cold, refreshing drink was exactly what we wanted.
I happened to have rhubarb simple syrup already made, and a jar of basil syrup in the fridge from earlier experiments. Combining the tart, floral notes of rhubarb with the herbal freshness of basil and the light, tropical flavor of coconut creates a balanced cocktail that’s both sweet and bright. It’s easy to scale up for a pitcher or make individually.
Rhubarb’s vivid color and tart flavor make it a lovely choice for syrup and cocktails. Though rhubarb is botanically a vegetable, its tangy profile works much like fruit in sweet applications. Making a simple syrup from rhubarb is straightforward: cook chopped rhubarb with sugar and water, then strain well. The result is a bright, versatile syrup that lifts cocktails, soda and even pancakes.
Basil adds a clean herbal edge that complements rhubarb’s acidity. A quick basil simple syrup captures that fresh, peppery aroma and blends seamlessly into mixed drinks. Both syrups are easy to prepare in advance and store in the refrigerator for convenient cocktail-making all week.
Coconut Rhubarb Basil Cocktail
Coconut Rhubarb Basil Cocktail Recipe
Author: Nicole Cook
Summary: A sweet, tart and aromatic cocktail combining rhubarb simple syrup, basil simple syrup, coconut rum and coconut water for a light, refreshing summer drink.
Prep Time: 5 mins • Total Time: 5 mins • Servings: 1 (recipe scalable)
Ingredients
Rhubarb Simple Syrup (makes multiple cocktails)
- 1 pound rhubarb, rinsed and chopped
- 12 ounces water
- 3/4 cup granulated sugar
Basil Simple Syrup (makes multiple cocktails)
- 12 ounces water
- 3/4 cup granulated sugar
- About 8 basil leaves
For a Single Coconut Rhubarb Basil Cocktail
- 2 ounces rhubarb simple syrup
- 1 ounce basil simple syrup
- 1.5 ounces coconut rum
- 4 ounces coconut water
- Ice
- Fresh basil leaves for garnish (or lightly muddled)
Instructions
Rhubarb Simple Syrup
- In a saucepan, combine the chopped rhubarb, sugar and water over medium-high heat. Bring to a boil, then reduce heat to a simmer and cover.
- Let the mixture simmer for about 15–20 minutes, stirring occasionally, until the rhubarb is soft and the liquid is well infused.
- Remove from heat and strain through a fine mesh strainer, using the back of a spoon to press the pulp and extract as much flavor as possible. Cool completely and store in a sealed jar in the refrigerator for up to 10 days.
Basil Simple Syrup
- Combine water, sugar and basil leaves in a saucepan. Bring to a boil, then reduce to a simmer and cover.
- Simmer for 15–20 minutes, stirring occasionally, then remove from heat and cool.
- Strain through a mesh strainer and refrigerate in a sealed glass jar for up to one week.
Make the Cocktail
- In a cocktail shaker, combine rhubarb simple syrup, basil simple syrup, coconut rum and coconut water.
- Shake briefly (no need to add ice to the shaker). Pour over a glass filled with ice.
- Garnish with fresh or lightly muddled basil leaves and serve immediately.
Notes
Adjust sweetness by varying the amount of rhubarb or basil syrup. To make a pitcher, multiply quantities proportionally and stir with plenty of ice just before serving. For a mocktail, omit the rum and increase coconut water or use a splash of sparkling water.
Nutrition Facts (approximate per batch shown)
Calories: 1371 kcal | Carbohydrates: 324 g | Protein: 5 g | Fat: 2 g | Sugar: 307 g
This Coconut Rhubarb Basil Cocktail works beautifully for a quiet afternoon on the patio or a summer gathering. The rhubarb syrup lends a bright, tart foundation while the basil adds herbal depth and the coconut keeps the drink light and tropical. Make the syrups ahead of time to save prep when guests arrive—both are easy to store and reuse in sodas, lemonades, or other cocktails.
Enjoy experimenting with proportions to suit your taste: more rhubarb syrup for tartness, more basil syrup for herbaceous character, or extra coconut water for a lighter finish. Cheers to warm days and refreshing homemade cocktails.