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Ginger Rhubarb Gin Fizz

Shruti Jasti


We love this seasonal cocktail recipe that GCM follower Shruthi Jasti crafted using ingredients sourced from Green City Market, including jams from our very own Bushel & Peck's

Learn more about Shruthi — software engineer by day and mixologist by night — and get her recipe below. 

"My interest in food and cooking at first came from wanting to know where my food comes from. My interest quickly grew as I got to travel and experience different cuisines and flavor profiles. As time went by, I wanted to be able to pair wine/beer/cocktails to complement the meals I’ve learned to make throughout the years, which is how I got interested in creating craft cocktails.

"As I explored the Chicago bar scene, I got to know that the flavor profile in cocktails can have a lot of depth. I then decided to learn how to make classic cocktails to have a basic understanding of them. Once I had this knowledge, I could get creative and make new recipes with interesting flavor profiles. I also wanted to use fresh, local, quality ingredients in these cocktails in order for them to stand up to the meals I make."

-Shruthi Jasti

Download the recipe here.

Serves 1


  • 2 oz gin
  • 1 oz fresh lemon juice
  • 1 tablespoon Bushel & Peck's ginger rhubarb jam
  • 3 oz club soda (or more if desired)
  • 2 sprigs of rosemary (1 for shaking, the other for garnish)


  • Pick off the leaves from one of the rosemary sprigs and muddle in a cocktail shaker to release the oil
  • Add in gin, lemon juice, and jam. Shake vigorously
  • Strain with Hawthorne strainer and mesh strainer into a rocks glass filled with ice
  • Top off with club soda
  • Garnish with a sprig of rosemary

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