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+ servings
pink cocktail with rhubarb curl, mint and blueberry garnish

Can’t Stop the Signal – Blueberry Rhubarb Smash

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Don’t stop playing with your rhubarb syrup! In this case, it blends seamlessly with blueberry, whiskey, mint and lemon on this variation of a whiskey smash. It’s an easy cocktail to put together with a muddler and a little fresh lemon. If you like, garnish with a few loose blueberries in the cocktail to snack on once your cocktail is finished.
5 from 2 votes
Course Drinks
Cuisine rye cocktail
Servings 1


  • 1 oz blueberries (about 12 – I filled the 1 oz end of a jigger and added them to the shaker)
  • 1 oz rhubarb syrup
  • ½ medium lemon (quartered)
  • 4 large mint leaves
  • 2 oz rye whiskey (bourbon works well, too, here)
  • ½ oz blueberry syrup (I used Monin’s since I had it on hand)
  • Garnish: lemon wheel, mint sprig, fresh blueberries


  • Combine blueberries, blueberry syrup, and rhubarb syrup in a shaking tin with the lemon. Muddle well until the juice is expressed from the blueberries and lemon. Add the mint, leaves torn in half and muddle just a few times. Add whiskey, fill with ice and shake for 30 seconds, until the shaker is too cold to hold. Double strain into a rocks glass filled with ice and garnish with blueberries, lemon wheel and mint sprig.


**Rhubarb Syrup
  • 2 c chopped rhubarb
  • 1 c sugar
  • 1 c water
Combine all ingredients in a small saucepan and bring to a boil. Turn down and let simmer for at least 20 minutes, or until the rhubarb breaks down and becomes mushy. Strain through a colander, then a fine mesh sieve to get as much of the rhubarb solids out as possible. Reserve the solids for use on baked goods, ice cream or as garnish on a lovely salmon steak. Store in the fridge for 2-3 weeks.
Keyword blueberry, lemon, mint, quarantine cocktail, rhubarb, rye, rye whiskey
Tried this recipe?Let us know how it was!