Rhubarb Fizz Cocktail

rhubarb fizz cocktails recipeMother’s Day is coming up, did you know that? It is time to get mom a special gift and say thank you for all that she did and still does for us. My mom loves rhubarb, and when I saw this drink (she loves those too) in this month’s Martha Stewart Living, I knew that this would make her very happy. If I am being honest, I was a little scared of rhubarb. First, It is one of those words that I never spell correctly (like definitely and particularly, why do those words always trip me up?) and secondly, it is has the reputation of being incredibly sour. It is sour, but a little sweetener and this becomes one of the most beautiful and delicious fruits (or vegetables, depending on how you classify it) around.

When I have people over, I like to make one special drink and serve it when people arrive. I do have a stocked bar, but I like to start the party off with a signature drink that sets the tone for what is to come. This beautiful, pink, fizzy, cocktail would be perfect for Mother’s Day (obviously), a baby or bridal shower, Easter, or any spring event. If you want to make this non-alcoholic, more like a rhubarb lemonade, skip the gin, and replace the Prosecco with sparkling water.

rhubarb syrup recipe1 cup Dixie Crystals sugar
1 cup water
1 vanilla bean, split and seeded
1 1/4 cups fresh rhubarb, finely chopped

rhubarb syrup recipeAdd all of the ingredients to a medium saucepan.

rhubarb syrup recipeBring to a boil over medium heat, and let cook for 3 minutes, or until rhubarb is tender.

rhubarb syrup recipeI strained mine because I did not want the pulp in my drink. But you could simply remove the vanilla bean and call it good.

rhubarb syrup recipePour into a container and store for 1 week in the refrigerator.

rhubarb fizz cocktail recipeNow that you have the syrup made, we can move on to the cocktail. You need:

8 ounces gin
9 ounces rhubarb syrup
1/2 cup fresh lemon juice
12 ounces cold Prosecco
ice
lemon rounds for garnish

rhubabrd fizz cocktail recipePut the gin, rhubarb syrup, lemon juice, and ice in a pitcher. Stir to combine.

rhubarb fizz cocktail recipePour into glasses filled with ice, and top with Prosecco and a lemon round. Cheers!

rhubarb fizz cocktail recipe

Rhubarb Fizz Cocktail

Rhubarb Fizz Cocktail

Yield: serves 4

Rhubarb Fizz Cocktail - Homemade rhubard syrup with gin, Prosecco, and lemon. Sparkling and refreshing.

Ingredients

Rhubarb Syrup:

  • 1 cup sugar
  • 1 cup water
  • 1 vanilla bean, split and seeded
  • 1 1/4 cups fresh rhubarb, finely chopped

Rhubarb Fizz Cocktail:

  • 8 ounces gin
  • 9 ounces rhubarb syrup
  • 1/2 cup fresh lemon juice
  • 12 ounces cold Prosecco
  • ice
  • lemon rounds for garnish

Instructions

  1. Add all of the ingredients to a medium saucepan. Bring to a boil over medium heat, and let cook for 3 minutes, or until rhubarb is tender. I strained mine because I did not want the pulp in my drink. But you could simply remove the vanilla bean and call it good. Pour into a container and store for 1 week in the refrigerator.
  2. To make the cocktail, put the gin, rhubarb syrup, lemon juice, and ice in a pitcher. Stir to combine. Pour into glasses filled with ice, and top with Prosecco and a lemon round. Cheers!
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

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25 Comments

  • i’ve made the syrup before (without the vanilla bean) and then used the pulp with yogurt. its a yummy yummy drink.

    Reply
    • Yum! I have another rhubard recipe coming up soon that it similar.

      Reply
    • And refreshing and sparkly. I LOVED this drink and I normally am not a fan of gin.

      Reply
  • This sounds spectacular 🙂 I could drink one or two of these 😉

    Reply
  • What proportions of ingredients would you use to make single drinks at a time? Thanks!

    Reply
  • My goodness, this is so pretty!! I want one of these right now! 🙂

    Reply
    • Thanks Carla! It was a very nice addition to my afternoon the day that I made it. 🙂

      Reply
  • I can’t drink Gin as I am allergic to Juniper… However, this was outstanding with Vodka instead. The syrup is also good in sparkling lemonade as a non-alcoholic version for my teenagers. I did a 50/50 split between sugar and local raw honey as well.

    Reply
    • I am so glad! My pregnant friends have been loving the syrup too.

      Reply
  • This recipe is absolutely delish! I baked a strawberry pie, so of course we needed some rhubarb cocktail to complete dessert. Plus, I finally got to use my cool vintage pitcher set. Thanks for the recipe! <>

    Reply
    • What a good combo, strawberry dessert and rhubarb cocktail. Why didn’t I think of that?

      Reply
  • The vanilla’s a nice touch. I’ll swap selzer for the bubbly, though, as I always have it on hand. Thanks!

    Reply
  • I made this syrup yesterday and can’t wait to try it in a drink. Question…it says leave syrup in fridge for one week…does that mean it needs to sit/rest in the fridge to enhance flavor, as in you SHOULDN’T drink it until a week or it only stores up to a week. I have a party tomorrow I would love to use it for, or one in a few weeks and I don’t want it to go bad. Thanks!

    Reply
  • This receipe is absolutely delicious, i will definatly keep it preciously in my favorites!

    Reply
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