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–+ servings
Print Recipe
4 cocktails
3 hours 10 minutes

Ingredients

Rhubarb Syrup:

  • 1 cup sugar
  • 1 cup water
  • 1 vanilla bean split and seeded
  • 1 1/4 cups fresh rhubarb finely chopped

Rhubarb Fizz Cocktail:

  • 8 ounces gin
  • 9 ounces rhubarb syrup
  • 1/2 cup fresh lemon juice
  • 12 ounces cold prosecco
  • Lemon wheel for garnish

Instructions

  • For the rhubarb syrup, add the sugar, water, vanilla, and chopped rhubarb to a medium saucepan. Bring to a boil over medium heat, and let cook for 3 minutes, or until rhubarb is tender.
    Adding sugar, vanilla beans, and chopped rhubarb to a saucepan for the Rhubarb Fizz Cocktail syrup.
  • Strain the mixture through a fine cloth or sieve to remove pulp.
    Straining rhubarb syrup for Rhubarb Fizz Cocktail through a sieve.
  • Pour the syrup into a container and store for up to 1 week in the refrigerator.
    Rhubarb syrup in a mason jar for Rhubarb Fizz Cocktail.
  • To make the cocktail, put the gin, 9 ounces of rhubarb syrup, and the lemon juice in a pitcher with ice. Stir to combine.
  • Pour into glasses filled with ice, top with prosecco, and garnish with a lemon wheel. Cheers!
    Rhubarb Fizz Cocktail in stemless glasses with lemon wheels and prosecco.

Nutrition

Calories: 265kcal | Carbohydrates: 21g