I don’t know about you, but I fancy me an old fashioned cocktail from time to time. That being said, how’s about a Green Rhubarb Fizz, eh? This champagne cocktail is an ode to late spring, welcoming summer and honoring the gorgeous, gargantuan rhubarb that grows right here in our edible garden. Have you pick up on how much I love champagne cocktails yet? 😂🥂
Our well-established (mostly green-stemmed) rhubarb plant sprouts in early spring and provides plenty to harvest into midsummer. In other words, you’ll have rhubarb recipes and gin fizz cocktails for days. But remember, the leaves are poinsonous, yo. Cut them bad boys off beforehand. Chippity-choppity. 🙅🏻
Enjoy this refreshing Green Rhubarb Fizz. and let me know how it came out, k?
Gracious thanks to Twine Living for providing the acacia wood muddler and lime embossed tumblers. All opinions and experience expressed here are my own.
Brigham’s Green Rhubarb Fizz
Serving for four
10 oz. Queens Courage Gin
12 oz. Green Rhubarb Simple Syrup* (recipe below)
½ c. Fresh Lemon Juice
12 oz. Segura Viudas Brut Cava
½ c. fresh rhubarb, to mash
Freshly-sliced Lemon Rounds
Oversized Ice Cubes
In cocktail shaker, add fresh rhubarb and muddle until gooey and fragrant.
Add gin, rhubarb simple syrup, and fresh lemon juice. Shake. It. Up.
Add perfectly cubed ice to chill your tumblers. Evenly distribute the potion.
Top off each Collins glass with equal parts of cava. Add lemon rounds, a groovy straw (if you wish), and tipple.
*Brigham’s Green Rhubarb Simple Syrup
Yields 10-12 servings
4 c. chopped green rhubarb
1 ¼ c. cane sugar
1 ¼ c. water
¼ c. orange juice
Jar to store
Combine all ingredients into a saucepan. Bring to a boil.
Lower the temperature to medium low, or a gentle simmer, for 25 minutes.
Cool completely on the countertop or in the freezer.
Strain mixture into a bowl using a fine mesh colander and a silicon spatula.
Pour your simple syrup into a jar. Store in the refrigerator.