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!
Rhubarb Fizz Cocktail
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
- 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.
- 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
This Post Has 25 Comments
angela
3 May 2013i’ve made the syrup before (without the vanilla bean) and then used the pulp with yogurt. its a yummy yummy drink.
bakedbree
6 May 2013Yum! I have another rhubard recipe coming up soon that it similar.
Tieghan Gerard
3 May 2013So pretty!! Oh I am loving this!
bakedbree
6 May 2013And refreshing and sparkly. I LOVED this drink and I normally am not a fan of gin.
Elizabeth @ Confessions of a Baking Queen
3 May 2013This sounds spectacular 🙂 I could drink one or two of these 😉
bakedbree
6 May 2013Or three or four!
Jessica W
4 May 2013What proportions of ingredients would you use to make single drinks at a time? Thanks!
bakedbree
6 May 2013Divide the ingredients by 6.
Jessica W
8 May 2013Thank you so much!
Carla @ Carlas Confections
6 May 2013My goodness, this is so pretty!! I want one of these right now! 🙂
bakedbree
6 May 2013Thanks Carla! It was a very nice addition to my afternoon the day that I made it. 🙂
REBECCA SHOULDIS
5 Jun 2013I 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.
bakedbree
5 Jun 2013I am so glad! My pregnant friends have been loving the syrup too.
Jenny
25 Jun 2013This 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! <>
bakedbree
25 Jun 2013What a good combo, strawberry dessert and rhubarb cocktail. Why didn’t I think of that?
Dave
2 Jul 2013The vanilla’s a nice touch. I’ll swap selzer for the bubbly, though, as I always have it on hand. Thanks!
bakedbree
3 Jul 2013Thanks Dave!
Sami V
11 Jul 2013I 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!
bakedbree
22 Jul 2013No, it means that it will keep for a week in the fridge.
Chris
2 Sep 2013This receipe is absolutely delicious, i will definatly keep it preciously in my favorites!
bakedbree
10 Sep 2013I am so glad!
Sarah
6 Jun 2015I love rhubarb, so when this popped up on on my pintrest, I had to make it! I liked it so much I featured it, and linked to your site for my fashion blogs summer cocktail series! 🙂
https://stylishtwo.com/2015/06/06/weekend-cocktail-rhubarb-fizz/
bakedbree
7 Jun 2015Thank you Sarah!
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