Rhubarb spritz cocktail

Rhubarb spritz cocktail
  • Serves icon Serves 6
  • Time icon 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
Calories
198kcals
Fat
no fat
Protein
0.5g
Carbohydrates
18.7g (18.7g sugars)
Fibre
no fibre
Salt
no salt

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

Method

  1. 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).
  2. Divide the Kamm & Sons and 150ml cooled syrup among 6 glasses, top up with fizz, then stir gently.

 

delicious. tips

  1. Chill the syrup for up to a week in a sterilised container. Keep the rhubarb pulp chilled in an airtight container for up to a week.

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