This refreshing drink is as delicious as it is pretty. Select dark pink rhubarb stalks for the most vibrant syrup. You can follow this recipe to make cocktails (or mocktails) by the glass, or prepare a pitcher for easy serving when your guests arrive. It’s the perfect thirst quencher for bridal or baby showers, as well as summertime brunches. The recipe makes two cups of syrup, enough for eight drinks; it can be refrigerated for a week or frozen for up to six months.
RHUBARB SYRUP
4 cups coarsely chopped fresh or frozen rhubarb
½ cup coarsely chopped fresh ginger root
2 cups water
1 cup white sugar
FOR ONE COCKTAIL
¼ cup chilled rhubarb syrup
½ cup sparkling wine (or soda water)
METHOD
- To make the syrup, put the rhubarb, sugar and water in a medium pot. Cover and bring to a boil, then reduce heat to medium and cook for 5 minutes.
- Let syrup mixture cool in the pot for 10 minutes then strain through a sieve or cheesecloth into a clean glass jar or jug. Refrigerate until ready to make drinks.
- To make the sparklers, put rhubarb syrup in a champagne coupe or wine glass, followed by sparkling wine or soda water, or a combination of both.
- Garnish with edible flowers and serve immediately.
Paula Roy
