Home > Rhubarb recipes > Rhubarb spritz cocktail

Rhubarb spritz cocktail

Name: Rhubarb spritz cocktail
Prep time: 15 min
Total time: 15 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 150ml Kamm & Sons; 150ml rhubarb syrup; 1 bottle Nyetimber Classic Cuvée sparkling wine or prosecco; For the rhubarb syrup; 200g caster sugar; 200g fresh rhubarb, chopped

Published: 31 Mar 14
Updated: 18 Mar 24

Jason Atherton’s rhubarb cocktail recipe is a twist on the classic spritz. He uses Kamm & Sons, a ginseng-based bitter aperitif, English fizz and a rhubarb syrup.

Keep the rhubarb pulp and make our little buttermilk scones with cardamom cream and rhubarb compote.

Easy
April 2014

Test kitchen approved

Serves 6
Hands-on time 15 min

Jason Atherton’s rhubarb cocktail recipe is a twist on the classic spritz. He uses Kamm & Sons, a ginseng-based bitter aperitif, English fizz and a rhubarb syrup.

Keep the rhubarb pulp and make our little buttermilk scones with cardamom cream and rhubarb compote.

Nutrition: per serving

Calories: 198kcals
Fat: no fat
Protein: 0.5g
Carbohydrates: 18.7g (18.7g sugars)
Fibre: no fibre
Salt: no salt

Save recipe

Save

Save recipe Print

Rate

Ingredients

150ml Kamm & Sons
150ml rhubarb syrup
1 bottle Nyetimber Classic Cuvée sparkling wine or prosecco

For the rhubarb syrup

200g caster sugar
200g fresh rhubarb, chopped

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

To make the syrup, gently heat the sugar and rhubarb in a pan with 100ml water. Simmer for 5 minutes. Cool and strain through a sieve (reserve the pulp – see tips).
Divide the Kamm & Sons and 150ml cooled syrup among 6 glasses, top up with fizz, then stir gently.