Mother’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.

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

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.

Now 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

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!

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Rhubarb Fizz Cocktail

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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

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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!