Sparkling Rhubarb Champagne Cocktail
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!
Equipment
- immersion hand blender
- sieve
- Cheese cloth
- Coupe Champagne glasses
Ingredients
Rhubarb syrup
- 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
Instructions
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
- Cheers!
NOTES
1. - Rhubarb
Use the stems and not the leaves (they contain too high a concentration of oxalic acid which is poisonous).
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.
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.
Nutrition
Calories: 134kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 49mg | Fiber: 2g | Sugar: 8g | Vitamin A: 107IU | Vitamin C: 14mg | Iron: 1mg
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