Rhubarb Spritz
Easy
Bubbly, Fruity & Crisp
3 Minutes
Wine Glass
Ingredients
You might know the Rhubarb Spritz as a modern spritz-style cocktail made with Prosecco, rhubarb syrup, lemon juice, and soda water – but here’s the twist: our drink recipe keeps all of that and adds Absolut Vodka!
It’s a great drink to serve in spring and summer – think garden parties, sun-soaked brunches, picnics, or a bold welcome drink at any outdoor event. Because everything is built directly in the glass, the Rhubarb Spritz is an easy to make cocktail yet still guaranteed to make a huge impression.
How To Make A RHUBARB SPRITZ
Bar tools you’ll need
Bar Spoon
Citrus Press
Knife
Jigger
How to Mix
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Use a jigger (or measuring tool) to measure and pour Absolut Vodka into a pre-chilled wine glass.
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Use the jigger to measure and add Rhubarb Syrup.
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Cut a Lemon in half, then use a citrus press to juice the halves.
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Measure and add Lemon Juice.
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Stir with a bar spoon.
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Fill the glass with ice cubes, then stir again.
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Top up with Prosecco, followed by soda water.
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Stir once more to combine all the flavors and give your drink a pink hue.
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Cut a Strawberry in half and perch one half on the edge of the glass, together with a Sprig of Mint to garnish.
All about the Rhubarb Spritz
The Rhubarb Spritz is a spritz-style cocktail built directly in the glass. The standard recipe uses rhubarb syrup, Prosecco, lemon juice, and soda water, but our drink recipe introduces Absolut Vodka, giving it a clean, smooth backbone that adds body and lifts the taste of all the other flavors.
It’s both tart and sweet, with rhubarb as the star of the show, perfectly balancing the floral and fruity sweetness of the Prosecco and the crispness of the soda water.
The history and origin of the Rhubarb Spritz are not known, or at least not documented.
While several rhubarb cocktails existed in the early 20th century, including the Rhubarb Fizz, the Rhubarb Spritz rose to popularity during the craft cocktail movement in the late 20th century as a fresh spring and summer favorite.
- Make your own rhubarb syrup
While you can use bottled rhubarb syrup from the supermarket, we recommend making your own. It’s as easy as making simple syrup. Check out the FAQ to see how to make your own rhubarb syrup. - Fresh Lemon Juice
To get that fresh lemon taste and the acidity needed to cut through the Prosecco and rhubarb syrup, you have to use fresh lemon juice.Skip the ready-made stuff at the supermarket and grab a couple of lemons instead, then squeeze your own. There’s nothing better than taste of fresh citrus fruits in cocktails.
- Pre-chill your glassware
Serve your Rhubarb Spritz in a pre-chilled wine glass. Simply place your glassware in the freezer for around 30 minutes. - Chill your Prosecco and Vodka
No one wants to drink room temperature Prosecco. Be sure to chill both your Prosecco and Absolut Vodka before making your Rhubarb Spritz. An ice-cold spritz is the best type of spritz. - Add bubbles last, then stir gently
Slowly pour in the Prosecco and soda water, then give the drink a gentle stir with a bar spoon. This helps everything blend together while keeping the bubbles bubbly!
- Rhubarb Spritz with Italian bitter orange liqueur
Leave out the vodka entirely and use Italian bitter orange apéritif liqueur instead to create a spritz more in line with a classic Spritz Veneziano.Measure and pour 60 ml (2 parts) Italian bitter orange liqueur, 30 ml (1 part) rhubarb syrup, 90 ml (3 parts) Prosecco, and 30 ml (1 part) soda water.
The result is a sweet-tart, slightly bitter, and effervescent summer drink.
- Rhubarb Spritz with Limoncello
Substitute vodka for limoncello to create this wonderful citrus-forward Italian spritz. Mix 45 ml (3 parts) limoncello, 15 ml (1 part) lemon juice, and 15 ml (1 part) rhubarb syrup, then top with Prosecco.Sweet, citrusy, and bubbly, it’s a must-try for the summer.
- Serve a Rhubarb Spritz in a pre-chilled wine glass filled with lots of ice cubes. Come on, it’s a spritz!
- Garnish with a sprig of mint and a half a strawberry perched on the rim of the glass. Strawberry and rhubarb are a classic pairing because their contrasting flavors – sweet strawberries and tart, tangy rhubarb.
- To accentuate the flavors of rhubarb in your Rhubarb Spritz, garnish with a thinly sliced strip of raw rhubarb or candied rhubarb strip.
To make candied rhubarb strips, use a peeler to slice longs strip of rhubarb, then place the strips in a bowl and coat them in simple syrup. Let the strips soak for 15 minutes, then lay them on a sheet of baking paper and bake on for about an hour on 225°F (107°C-110°C). Once soft, you can wrap them around a straw to create a rhubarb twist ready for garnishing.
- An orange wheel also makes for a great garnish.
Rhubarb is one of my favorite flavors in the summer.
Bartender and Global Brand Ambassador
Rhubarb Spritz FAQ
A traditional Rhubarb Spritz consists of rhubarb syrup, Prosecco, lemon juice, and soda water. However, our recipe for a Rhubarb Spritz includes the addition of vodka.
Homemade syrup can be made from boiling rhubarb with sugar and water. Here’s how to do it:
- Trim and discard the rhubarb leaves, then wash and chop 2 cups of rhubarb stalks into small pieces.
- Add the chopped stalks to a saucepan with ½ cup of sugar and 1 cup of water.
- Bring to a boil, then reduce to a simmer and cook for about 15 minutes, stirring occasionally, until the rhubarb breaks down.
- Remove from the heat and let it cool slightly, then strain through a fine mesh sieve. Transfer the syrup to a clean bottle or jar and chill before using.
No, you don’t have to make your own syrup. However, we recommend making your own rhubarb syrup, as it’s made with just water, rhubarb, and sugar, while bottled versions often contain preservatives and additives.
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