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.
- Strain the mixture through a fine cloth or sieve to remove pulp.
- Pour the syrup into a container and store for up to 1 week in the refrigerator.
- 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!
Nutrition
Calories: 265kcal | Carbohydrates: 21g