Rhubarb Fizz Cocktail


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


  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!