Rhubarb is one of those special seasonal produce items that I get FOMO over. Seriously. Either I fear I’m going to forget about it altogether, worry I won’t be able to think of anything fun to make with it, or worst of all– make something fun but take so long to post it that by the time I do it’s out of season! So this year, I started early. I was inspired by an image (by The Good Drink ) that I spotted on Pinterest with its gorgeous delicate spirals of rhubarb that I did my best to recreate (did I do it??) This cocktail is essentially a classic French 75 (champagne + gin + fresh lemon juice) with a fun n’ fruity addition of homemade strawberry-rhubarb syrup! Simple, refreshing, delicious, and the leftover syrup can be used to make mocktails too!
Recipe Notes
To create the aforementioned rhubarb spiral garnish, I used a mandoline to create thin slices. Then I gently curled the slice into a spiral and placed it inside the glass.
To make a pitcher of Strawberry-Rhubarb Fizz, combine the syrup, gin, and lemon juice in a pitcher and refrigerate. When you’re ready to serve, pour the champagne into the pitcher and serve!
Strawberry-Rhubarb Fizz Cocktail Recipe
Strawberry-Rhubarb Fizz Cocktail
Ingredients
For The Syrup:
- 3/4 cup sugar
- 1/2 cup diced strawberries
- 1/4 cup small diced rhubarb
- 3/4 cup water
For The Cocktail:
- 1.5 tbsp prepared and chilled strawberry-rhubarb syrup
- 1/2 tbsp fresh lemon juice
- 1 shot gin
- 3/4 cup chilled champagne
Instructions
Make The Syrup:
- Combine the sugar, strawberries, rhubarb, and water in a medium saucepan. Bring to a simmer over medium heat, then reduce heat to medium-low. Continue to simmer for 30 minutes until the fruit is depleted and the syrup is deep red in color. Remove from the heat and strain into a clean jar. Allow to cool to room temperature, then cover and refrigerate. The syrup will last in the fridge for up to a year.
Make The Cocktail:
- Add syrup, lemon juice, and gin to a champagne glass. Pour champagne over the top. Enjoy cold!
More sips here!
