This is a Sparkling Rhubarb Champagne Cocktail. A nice luxurious spring cocktail with a sweet refreshing taste. Based on homemade rhubarb syrup which can be stored, so you can often enjoy this! Serve this sparkling drink at Easter, Mother's Day, or Father's Day or as a signature drink at a dinner party.
Rhubarb Champagne Cocktail
Did you know that Rhubarb has only been grown in the Netherlands since 1900? So a little over 100 years. And if you really want to eat it in season, you can do so from April to June 21. After that time, the rhubarb plant enters its rest period to gain sufficient strength for the following year.
In this recipe, we use fresh rhubarb to make delicious rhubarb syrup. You can also keep it so you can enjoy it longer! For the cocktail, pour some rhubarb syrup, champagne, and sparkling water into a glass. And then you can enjoy this sparkling champagne cocktail! Delicious as a drink for Easter and Mother's Day!
The recipe for this cocktail is adapted from the book Mix and more by Jessica Lange.
What do you need for a Champagne Cocktail with Rhubarb Syrup
For the preparation of this Champagne Rhubarb Cocktail you need the following ingredients (you can find the correct amounts in the recipe card at the bottom of the blog):
- Rhubarb - Use the stems and not the leaves (they contain too high a concentration of oxalic acid which is poisonous). The rhubarb season runs from (late) March to 21 June (the longest day of the year). The later the rhubarb is harvested, the more sour it is (and the more sugar you need to add). Rhubarb sold in the supermarket has nice red stems and those stems give a very nice red color to the purée when cooked (if you don't peel them).
- Sugar and apple juice - To sweeten the rhubarb you need sugar. In this recipe also apple juice is used for an extra natural sweetness.
- White wine - Flavoring, gives a nice accent to the syrup.
- Salt - Add your to pick up the flavor.
- Vanilla - For a touch of vanilla (which is a really delicious combination with rhubarb). You can also replace this with 2 teaspoons vanilla extract or 1 tablespoon vanilla sugar.
- Lemon and Raspberry Vinegar - Provide a good sweet and sour ratio in the syrup.
- Champagne - These French bubbles are incredibly delicious when paired with rhubarb syrup.
- Sparkling water - For extra bubbles! You can also omit this, then the flavor will be a bit more intense.
How to prepare a Pink Fizzy Rhubarb Champagne Cocktail
A recipe with extensive steps, the right amount of ingredients, and which you can also easily print can be found at the bottom of the blog.
- Make the syrup by boiling finely chopped rhubarb with the wine, apple juice, raspberry vinegar, lemon juice, and the seeds of a vanilla pod for 12 minutes. Cool to room temperature and allow to flavor in the refrigerator.
- Puree the rhubarb mix.
- Strain the pureed rhubarb using cheesecloth. Drain and collect the syrup. You can store it for some time (see tips in the recipe card).
- To serve, scoop 3 tablespoons of rhubarb syrup, 2 tablespoons of sparkling water into a glass and fill with Champagne. Garnish with a sugar rim and/or a piece of rhubarb. Cheers!
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Sparkling Rhubarb Champagne Cocktail
- 2¼ pound rhubarb fresh
- 2¼ cup white wine Chardonnay is perfect
- 2¼ cup apple juice
- 3 tablespoons raspberry vinegar
- 1 lemon juice
- 1 vanilla pod split and seeds scraped out
- ⅛ teaspoon salt
- 2¼ grams sugar
Rhubarb champagne cocktail
- 1 cup sparkling water
- 1 bottle Champagne
Ingredients you need per step are listed below the step in Italic
Rhubarb Syrup (start 1 day in advance)
- Wash the rhubarb well. Remove the leaves and a small piece of the bottom off and cut with a knife in parts of ¼ inches (½ cm).2¼ pound rhubarb
- Put the rhubarb in the pan with the wine, apple juice, raspberry vinegar, lemon juice, vanilla pod, and seeds, and bring to a boil.2¼ cup white wine, 2¼ cup apple juice, 3 tablespoons raspberry vinegar, 1 lemon, 1 vanilla pod
- When it comes to a boil, add sugars and salt, stir well and let simmer for 12 minutes.⅛ teaspoon salt, 2¼ grams sugar
- Turn off the heat and allow 2 hours to cool to room temperature, cover it, and put it in the fridge for at least 8 hours (or overnight).
- Remove the rhubarb syrup from the fridge and purée the syrup in a blender.
- Put a sieve over a large bowl and put cheesecloth in the sieve.
- Pour the rhubarb puree on the cloth and let it drain.
- Catch the syrup and store it in a clean, sterilized bottle.
Champagne rhubarb cocktail
- When you serve the cocktail pour 3 tablespoons of rhubarb syrup and 2 tablespoons of sparkling water into the glass and fill it with champagne.1 cup sparkling water, 1 bottle Champagne
Rhubarb sold in the supermarket has nice red stems and those stems give a very nice red color to the purée when cooked (if you don't peel them). 2. - Vanilla For a hint of vanilla (which is a really delicious combination with rhubarb). You can also replace this with 2 teaspoons vanilla extract or 1 tablespoon vanilla sugar. 3. - Champagne These French bubbles are incredibly tasty when combined with rhubarb syrup. You can also replace this sparkling wine with Cava or Prosecco. 4. - Sparkling water For extra bubbles! You can also omit this, then the taste will be a bit more intense. 5. - Storage Once you have made the cocktail, you can no longer store it. But you can make and store the syrup in advance.
- Refrigerator - The syrup will keep well in the refrigerator for up to two weeks.
- Freezer - You can also freeze the syrup. Pour into a freezer container, leaving at least an inch of the top. The syrup expands when frozen! This keeps the syrup good for up to two months. Let the syrup thaw in the refrigerator.