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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: 4 Mar 25

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

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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

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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.