Rhubarb Fizz

May 2013 471I’d never considered using rhubarb to make a cocktail—until recently, when I came across two recipes: one for a Rhubarb Fizz in Martha Stewart Living, and another for a Rhubarb Mimosa in the Food Network Magazine. While both sounded interesting and delicious, I decided to first try the recipe for Rhubarb Fizz. I used rhubarb from the farmers’ market and Death’s Door Gin. The resulting drink was refreshing, with a nice sour taste. The recipe also includes a note about creating a nonalcoholic version by combining four ounces rhubarb syrup with two ounces chilled seltzer. That sounds nice, too.

Rhubarb Fizz (from Martha Stewart Living, May 2013; makes 6 drinks)

8 ounces gin
9 ounces Rhubarb Syrup
1/2 cup fresh lemon juice
Ice, for serving
12 ounces chilled sparkling wine, such as Prosecco
6 thinly sliced lemon rounds, for garnish

Combine gin, syrup, and lemon juice in a pitcher and stir to combine. Divide among ice-filled glasses and top off each with 2 ounces wine. Stir gently and garnish with lemon rounds. Serve immediately.

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