Raspberry and rhubarb are one of those classic spring-pie combinations that somehow rarely shows up in drinks. We made this syrup to fix that — real raspberry puree plus tart rhubarb (with a hint of sea salt to keep things from veering too sweet) for a flavor that's bright, jammy, slightly tart, and noticeably more interesting than your standard berry syrup. Splash an ounce into gin and tonic for a raspberry-rhubarb G&T that drinks like spring. Stir it into a vodka soda with a squeeze of lemon for an instant cooler. Add it to Prosecco for a deep-pink Bellini. Mix with sparkling water and you've made a craft raspberry rhubarb soda that's all bright fruit, no artificial pink. Equally happy in summer cocktails or rhubarb pie–inspired desserts. Tasting Notes: ripe raspberry, tart rhubarb, soft sea salt edge, bright fruit-forward finish The Short Version: A bright, jammy raspberry-rhubarb syrup made from real fruit purees with a touch of sea salt — the syrup that turns any cocktail or soda into a slice of summer pie. Ingredients: Filtered water, organic cane sugar, raspberry puree, rhubarb puree, organic raspberry concentrate, organic rhubarb concentrate, sea salt, citric acid. Perfect For: Berry cocktail fans, gin drinkers, brunch hosts, mocktail makers, summer-cookout regulars, and anyone who already loves rhubarb pie. Best Enjoyed In: Raspberry-Rhubarb gin and tonics (1 oz syrup + 1.5 oz gin + tonic), pink Bellinis (½ oz + 4 oz Prosecco), vodka spritzers, rhubarb sours (1 oz + 2 oz vodka + lemon), or 1 oz syrup + 6 oz sparkling water for a summer berry soda. The Portland Syrups Promise: Ethically sourced, carefully brewed, and bottled in glass jars right here in SE Portland, Oregon. Get Inspired Get fancy with a Blushing Gin Fizz to sip on the patio Sip a sophisticated Garden Sparkler mocktail Frequently Asked Questions Q: How long does the syrup last after opening?A: Our syrups are shelf-stable for 24 months unopened. Once opened, refrigerate and enjoy within 6 months. Q: What does rhubarb taste like?A: Rhubarb is a vegetable that often gets used like fruit — most famously in strawberry-rhubarb pie. The flavor is sharply tart, almost lemony, with a subtle vegetal note that adds complexity to anything sweet. On its own, rhubarb is too tart to eat raw. Paired with raspberry (as in this syrup), the tartness balances the sweet jammy berry and gives the whole flavor profile more dimension. If you've had rhubarb pie or rhubarb compote, you know the flavor. Q: Why is there sea salt in the syrup?A: A small amount of salt does in a syrup what salt does in a cookie — it sharpens the other flavors instead of making things taste salty. Sea salt amplifies the brightness of the raspberry, balances the sweetness of the cane sugar, and keeps the rhubarb's tartness from feeling sharp. Most people don't notice the salt directly; they just notice that the flavor reads as more layered and complete than a standard berry syrup.
