Boozy rhubarb and pomegranate kombucha punch

Mix up your cocktail menu with the tart taste of rhubarb softened with a rich and delicious molasses, guaranteed to have guests coming back for more.








  • 2 bunches rhubarb, thinly sliced

Rhubarb syrup

  • 2 tsp vanilla bean paste
  • 175g caster sugar
  • 1 cup water


  • 250ml pomegranate molasses
  • Crushed ice
  • 375ml (192852) Settlers Oak Aged Gin
  • 1L kombucha (original flavour)


1. Dehydrate the rhubarb

Preheat oven to 120°C. Line a baking tray with baking paper. Arrange 1 ½ bunch of the rhubarb in a single layer on prepared tray and roast for 1 hour 30 minutes or until dehydrated but not browned. Remove from oven to cool, then finely chop.

2. Make the rhubarb syrup

Roughly chop remaining rhubarb and place in a saucepan with vanilla, sugar and water over medium heat, stirring until sugar dissolves. Bring to a simmer and cook for 10 minutes or until thick and syrupy. Strain through a fine sieve into a bowl, reserving purée from sieve and strained rhubarb syrup.

3. Make the cocktail

Divide molasses among glasses and add a dollop of reserved puree. Top with ice. Combine gin, kombucha and reserved rhubarb syrup in a jug and pour into glasses. Sprinkle over finely chopped dried rhubarb to serve.

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