Rhubarb Fizz
Rhubarb Fizz
Immagine Autore
Category:
Cup
Type:
Medium drink
Event:
Party
Services:
8
Tasted:
Rating:
  • Ingredients

  • Equipment

  • Directions

Serves 6-8:

8 oz Gin
9 oz Rhubarb Syrup*
1/2 cup Lemon Juice
12 oz Prosecco
Lemon Rounds.

Casseroles, Boxcutters, Jigger, Citrus Juicer, Strainer, Stirrer (long Spoon), Rocks Glass, Cup, Pitcher.

Put the Gin, Rhubarb Syrup, Lemon Juice, and Ice in a Pitcher. Stir to combine. Pour into Rocks Glasses filled with Ice, and top with cold Prosecco and a Lemon Round.

*Rhubarb Syrup:
1 cup Sugar
1 cup Water
1 Vanilla Bean, split and seeded
1 1/4 cups fresh Rhubarb, finely chopped.

Add all of the Ingredients to a medium Saucepan. Bring to a boil over medium heat, and let cook for 3 minutes, or until Rhubarb is tender. I strained mine because I did not want the pulp in my drink. But you could simply remove the vanilla bean and call it good. Pour into a container and store for 1 week in the refrigerator.

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