Not just reserved for pies but you can make a killer rhubarb cocktail too!
Champagne is my favorite drink and rhubarb is my favorite sign of spring so it was only natural to put the two together! Sweet, tart, beautiful and refreshing will all come to mind when you try this cocktail. The tartness of the rhubarb is tamed in a beautiful ginger spiked syrup and married with citrus from fresh lime juice and limoncello. The only thing to make this paring better is the bubbles! Topped with champagne you have now found the perfect Mother’s Day brunch cocktail and backyard sipper! Sláinte!
[bctt tweet=”The tartness of the rhubarb is tamed in a beautiful ginger spiked syrup and married with citrus from fresh lime juice and limoncello. The only thing to make this paring better is the bubbles! Topped with champagne you have now found the perfect Mother’s Day brunch cocktail and backyard sipper!” username=”snapyoursupper”]
A beautifully hued rhubarb cocktail accented with limoncello and lime juice and topped with champagne.
- 4 cups rhubarb Leaves discarded and remainder of stalk chopped
- 1 1/2 cups granulated sugar
- 1 inch piece of fresh ginger peeled and chopped
- 2 cups water
- 1/2 ounce Lemoncello liqueur
- 2 ounces rhubarb syrup
- 1 ounce lime juice fresh squeezed
- Brut Champagne chilled
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In medium sized saucepan combine chopped rhubarb, granulated sugar, ginger and water; stirring to combine. Heat mixture over medium high heat stirring until sugar has dissolved. Continue cooking for 20-25 minutes to allow syrup to thicken. Remove from heat and strain into container making sure to press on the solids to extract all of the flavor. Discard solids and refrigerate syrup until throughly chilled at least 2 hours. You will have enough syrup to make at least 8-10 cocktails.
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Mix limoncello, rhubarb syrup, and lime juice in an ice filled cocktail shaker and shake vigorously. Pour into an ice filled cocktail glass and top with champagne. Serve with a lime wedge.
With a vegetable peeler you can peel a few long strips of rhubarb peel and thread them onto cocktail picks for a beautiful and easy garnish. Don't peel all of your rhubarb though or you will miss out on the beautiful color this cocktail provides 🙂