It’s weekend cocktail time with Erin Hawley! Erin’s sharing her light pink Rhubarb Sparkler Cocktail today. A refreshing sensation for summer.
RHUBARB SPARKLER COCKTAIL
This cocktail took inspiration from one of my favorite early summer desserts, strawberry rhubarb pie. Rhubarb has a pretty small window of seasonability so I like to try and use it in everything possible when it’s available. This cocktail is fairly low in alcohol (because it’s wine based) allowing you to indulge in a few more than normal. The Cocchi Rosa can be found in most wine shops and has a nice bitter strawberry flavor that compliments the rhubarb.
Rhubarb Sparkler Cocktail
Prep Time:10 minuntes
Rhubarb Sparkler Cocktail – A light and perky rhubarb cocktail for spring and summer. Pink, sparkling, and refreshing!
- 1.5 ounce Cocchi Rosa
- .75 ounce rhubarb syrup (see recipe below)
- .25 ounce fresh lemon juice
- Prosecco or Cava to top
- For Rhubarb Syrup: Juice enough rhubarb to yield 1/2 cup of juice. This will require a champion juicer or another heavy duty juicer as the rhubarb is quite stringy. Shake or stir the rhubarb with 1/2 cup of sugar until the sugar dissolves. Be sure not to heat the mixture or else the rhubarb flavor will not be as bright. This will keep in the refrigerator for up to 2 weeks.
- Shake the first three ingredients together and pour into a tall glass filled with ice. Top with Prosecco or another sparkling wine of your choice and enjoy.
Yield: 1, Serving Size: 1
- Amount Per Serving:
- Calories: 190 Calories
- Sodium: 16mg
- Carbohydrates: 19.4g
- Fiber: 0.1g
- Sugar: 1.2g
- Protein: 0.1g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!