Champagne rhubarb cocktail
-
Easy
- April 2011
-
Makes 8 cocktails
-
Hands on time 5 mins, 10-15 mins cooking time, plus cooling
This delicious cocktail recipe is made with homemade rhubarb syrup, orange juice, gin and chilled sparkling wine.
- Calories
- 197.5kcals
- Fat
- None
- Protein
- 1.2g
- Carbohydrates
- 22.8g (21.7g sugars)
- Salt
- Trace salt
Per glass
Ingredients
- 750g forced rhubarb (see tip), trimmed and cut into 5cm lengths
- 150g caster sugar
- Grated zest and juice of 1 orange
- 150-200ml gin
- Chilled sparkling wine
Method
- To make the rhubarb syrup, put the rhubarb in a pan with the sugar, orange zest and juice and a small splash of water. Bring to the boil, then simmer gently, uncovered, for 10-15 minutes until the rhubarb is very soft.
- Strain the syrup through a fine sieve into a jug, pressing the rhubarb to extract all the juice. Allow to cool.
- Pour a little rhubarb syrup into each glass, divide the gin among them and top with chilled sparkling wine.
delicious. tips
Forced rhubarb – also known as champagne rhubarb – has a pale colour and a sweet flavour. You’ll have more rhubarb syrup than you need for 6-8 cocktails, but you can keep it in sterilised jars in the fridge for up to a month.
Rate & review
Rate
Reviews
Share a tip
Save recipe
Rhubarb recipes
Rhubarb spritz cocktail
Jason Atherton’s rhubarb cocktail recipe is a twist on the...
-
Easy
Save recipe
Cocktail recipes
Easy champagne cocktail
This easy champagne cocktail makes a great party aperitif. Try...
-
Easy
Save recipe
Peach recipes
Peach and passion fruit bellini
A twist on the classic bellini, this peach and passion...
-
Easy
Save recipe
Champagne cocktails
Italian Champagne cocktail
Indulge guests with this celebratory cocktail recipe made with vodka,...
-
Easy
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.
SubscribeUnleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter
I love this recipe because it’s a wonderful grown up way of using rhubarb from my allotment, after exhausting all the pies, cakes & crumbles on delicious!!