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Recipe

Rhubarb-Ginger Sparkler

Scott Phillips

Servings: 6

When rhubarb is in season in early spring, make the most of its tart flavor with this spicy, pale pink cocktail. It’s easy to scale up, making it perfect for a brunch or as a signature wedding drink.
 

Ingredients

  • 1 lb. fresh rhubarb, roughly chopped
  • 1 cup granulated sugar
  • 1-1/2 oz. (about a 2-inch piece) peeled and sliced fresh ginger
  • 1/4 cup fresh lemon juice
  • 750ml sparkling wine, or 24 fl oz. soda water

Preparation

  • In a medium (3-quart) saucepan, combine the rhubarb, sugar, and ginger with 1 cup water. Bring to a boil over medium-high heat, then lower the heat to medium-low and simmer, stirring occasionally, until the rhubarb is broken down and softened, about 15 to 20 minutes.
     
  • Strain through a fine-mesh sieve, pressing on the solids. Stir in the lemon juice and refrigerate until chilled.
     
  • Divide the syrup among 6 champagne flutes (about 1/4 cup each) and top with sparkling wine or soda water.
     

Reviews

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Reviews

  • Revorg | 04/06/2013

    Great alternative to mimosas for a special brunch. I'm also planning to experiment with this same syrup in gin or vodka cocktails...a good springtime concoction!

  • Revorg | 04/06/2013

    Great alternative to mimosas for a special brunch. I'm also planning to experiment with this same syrup in gin or vodka cocktails...a good springtime concoction!

  • mojo_g | 05/09/2012

    Really nice!

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