Rhubarb spritz cocktail
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Easy
- April 2014
-
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.
- 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
- 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.
delicious. tips
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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