Rhubarb spritz cocktail

  • 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.

  • Serves 6
  • Hands-on time 15 min
Visit deliciousmagazine.co.uk to save recipe
Recipe from April 2014 Issue

Nutrition

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

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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