Rhubarb Spritz Cocktail

Votes: 1

18+ Excessive alcohol consumption is harmful to your health!

Time: 1 hour 10 min.
Complexity: easily
Quantity: 1 cocktail

This sparkling low-alcohol cocktail blends the flavors of rhubarb, strawberry, citrus, and vanilla into a stunning bouquet. One of its ingredients is rhubarb compote, which imbues the entire drink with a fabulous flavor, and it's only possible to make it yourself. The compote is made from rhubarb, strawberries, and orange and lemon zest. It makes a large volume that can be stored in the refrigerator for several days and used in cocktails or other desserts. For this drink, a little compote is mixed with Aperol, lemon juice, gin, and a generous amount of sparkling wine (such as Prosecco). Serve very chilled with a slice of strawberry.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

110 g rhubarb, chopped
1 cup hulled strawberries
Grated zest and juice of half an orange
Grated zest of half a lemon
0.5 cups of sugar
3/4 tsp vanilla extract
40 ml. Aperol
15 ml of gin
7 ml freshly squeezed lemon juice
60 ml of Prosecco or other sparkling wine
A wedge of strawberry, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: clearing, sparkling wine, Aperol, gin, strawberry, rhubarb

Cooking the dish according to the recipe:

Make compoteIn a bowl, combine the rhubarb, strawberries, orange zest and juice, lemon zest, sugar, and vanilla. Let sit at room temperature for about 30 minutes. Then transfer to a saucepan and simmer until syrupy, about 20 minutes; let cool. Blend with an immersion blender until smooth. The compote can be stored in the refrigerator for up to 5 days..
Combine Aperol, gin, lemon juice, and 15 ml of compote in a shaker filled with ice. Shake until thoroughly chilled, about 1 minute.

Strain the mixture into a glass filled with ice. Top with Prosecco and garnish with a slice of strawberry.

Author of the recipe - Julie Rayner – has been awarded the "Best Bar Mentor" award for introducing new spirits to lounge bar menus, and also appears on cooking shows and plays herself in films.

Categories:

recipe / Blender / Summer dishes / Festive dishes / Cocktail party / Alcoholic cocktails / Cocktails with gin / Cocktails with sparkling wine