Sparkling Rhubarb Champagne Cocktail: The Ultimate Spring Drink with Homemade Syrup
Embrace the vibrant flavors of spring with this exquisite **Sparkling Rhubarb Champagne Cocktail**. This luxurious drink is a true celebration, offering a perfectly balanced sweet and refreshing taste that’s ideal for any special occasion. At its heart lies a luscious homemade rhubarb syrup, which can be prepared in advance and stored, allowing you to enjoy this delightful concoction whenever the mood strikes. Whether you’re planning an elegant Easter brunch, a heartwarming Mother’s Day gathering, a Father’s Day toast, or seeking a signature drink to impress guests at your next dinner party, this pink fizzy delight is sure to be a showstopper.
The Enchanting Story of Rhubarb in Your Cocktail
Rhubarb, with its striking pink and red stalks, is a true harbinger of spring. While it might seem like a staple in many kitchens today, did you know that rhubarb has only been widely cultivated in countries like the Netherlands for a little over a century, since around 1900? This makes it a relatively new culinary favorite in many parts of the world, but one that has quickly captivated taste buds with its unique tartness.
To truly savor rhubarb at its peak, you should aim to enjoy it from April up until June 21st – the longest day of the year. After this date, the rhubarb plant enters a period of rest, conserving its energy for the following year’s harvest. Using fresh, in-season rhubarb is key to achieving the most vibrant color and robust flavor for our homemade syrup, which forms the delicious foundation of this sparkling drink. Its natural tartness provides a fantastic counterpoint to the sweetness, creating a complex and utterly refreshing profile that elevates this Rhubarb Champagne Cocktail far beyond an ordinary drink.
Our recipe centers around creating a beautiful, flavorful rhubarb syrup from fresh rhubarb. This syrup is not only incredibly easy to make but also stores wonderfully, meaning you can bottle up the taste of spring to enjoy long after the season ends. Simply combine a few tablespoons of this gorgeous syrup with chilled champagne and a splash of sparkling water in a glass, and you’re ready to indulge in a truly luxurious and pink fizzy rhubarb champagne cocktail. It’s an absolutely delicious choice for celebrations like Easter and Mother’s Day, or as a sophisticated aperitif.
This delightful cocktail recipe is inspired by “Mix and more” by Jessica Lange, an excellent resource for drink enthusiasts.
Essential Ingredients for Your Sparkling Rhubarb Champagne Cocktail
To prepare this stunning Sparkling Rhubarb Champagne Cocktail, you’ll need a selection of fresh, high-quality ingredients. The precise quantities for each component can be found in the detailed recipe card at the bottom of this page. Here’s a closer look at what makes this cocktail truly special:
- Rhubarb РThe star of our show! When selecting rhubarb, ensure you use only the stems and discard the leaves, as they contain a high concentration of oxalic acid, which is poisonous. The rhubarb season typically runs from late March to June 21st. Younger, early-season rhubarb tends to be sweeter and more tender. Later-harvested rhubarb will be tarter, requiring a bit more sugar in the syrup. Look for vibrant, red-stemmed rhubarb at the supermarket; these beautiful stalks will impart a wonderfully rich red color to your cooked pur̩e if you choose not to peel them, adding to the visual appeal of your pink fizzy cocktail.
- Sugar and Apple Juice – These two ingredients work in harmony to sweeten the rhubarb syrup. Sugar provides the necessary sweetness to balance rhubarb’s tartness, while apple juice adds an extra layer of natural sweetness and a subtle fruitiness, creating a more complex flavor profile for the homemade rhubarb syrup.
- White Wine – A splash of white wine, particularly a dry Chardonnay, contributes a sophisticated flavor accent to the rhubarb syrup. It enhances the overall depth and provides a delicate aromatic background that complements the fruit beautifully.
- Salt – Just a tiny pinch of salt is crucial. It doesn’t make the syrup salty but acts as a flavor enhancer, much like in baking, bringing out the vibrant notes of the rhubarb and other ingredients.
- Vanilla – Vanilla is a truly divine pairing with rhubarb. Its warm, sweet aroma and taste elevate the syrup, adding a layer of comforting complexity. You can use a vanilla pod, splitting it and scraping out the seeds, or substitute with 2 teaspoons of good quality vanilla extract or 1 tablespoon of vanilla sugar for convenience.
- Lemon and Raspberry Vinegar – These acidic components are vital for achieving a perfect sweet and sour balance in the syrup. Lemon juice provides a bright, citrusy tang, while raspberry vinegar adds a unique fruity tartness and a lovely subtle berry note, deepening the overall flavor. This combination ensures the syrup is not overly sweet and remains wonderfully refreshing.
- Champagne – The quintessential choice for this sparkling rhubarb champagne cocktail. These elegant French bubbles offer a sophisticated, crisp base that pairs incredibly well with the homemade rhubarb syrup. For a slightly different profile or budget-friendly option, Cava or Prosecco can also be used, but true Champagne offers an unmatched luxury and effervescence.
- Sparkling Water – Added for extra effervescence and to lighten the drink. It provides additional bubbles and helps to dilute the intensity of the syrup and champagne, making the cocktail even more refreshing. If you prefer a more potent and intense flavor, you can choose to omit the sparkling water entirely.
Crafting Your Pink Fizzy Rhubarb Champagne Cocktail: A Step-by-Step Guide
Creating this stunning pink fizzy rhubarb champagne cocktail involves two main stages: preparing the flavorful rhubarb syrup and then assembling the cocktail. The syrup requires a little patience, as it needs time to cool and infuse, but the results are well worth it! You’ll find comprehensive steps, precise ingredient quantities, and a printable version of this easy rhubarb cocktail recipe in the recipe card at the very end of this blog post.
- **Prepare the Rhubarb Syrup Base:** Begin by thoroughly washing your fresh rhubarb. Trim off the leaves (remember they are poisonous!) and any tough bottom ends. Finely chop the rhubarb stalks into small pieces, about ¼ inch (½ cm). This smaller size helps them break down faster and release more flavor. Combine the chopped rhubarb with the white wine, apple juice, raspberry vinegar, lemon juice, the split vanilla pod, and its scraped-out seeds in a saucepan. Bring this mixture to a gentle boil over medium heat.
- **Simmer and Infuse:** Once boiling, add the sugar and salt, stirring well until the sugar dissolves completely. Reduce the heat to a simmer and let the mixture cook for approximately 12 minutes. The rhubarb should soften considerably during this time. After simmering, remove the pan from the heat and allow the syrup mixture to cool completely to room temperature for about 2 hours. For optimal flavor extraction, cover the pan and transfer it to the refrigerator to chill and infuse for at least 8 hours, or ideally, overnight. This prolonged cooling period allows the flavors to meld beautifully, creating a more complex and aromatic homemade rhubarb syrup.
- **Purée and Strain the Syrup:** The next day (or after sufficient chilling), take the rhubarb mixture out of the refrigerator. Using an immersion blender or a standard blender, carefully purée the entire mixture until it is smooth. Once puréed, set a fine-mesh sieve over a large bowl and line it with a piece of clean cheesecloth. Pour the puréed rhubarb through the cheesecloth-lined sieve. Allow it to drain naturally, collecting the clear, vibrant pink syrup in the bowl below. For maximum yield, you can gently press the solids in the cheesecloth to extract more liquid, but avoid squeezing too hard if you want a crystal-clear syrup. Store this beautifully colored and intensely flavored rhubarb syrup in a clean, sterilized bottle or jar. (See our notes section for detailed storage tips!)
- **Assemble and Serve Your Sparkling Rhubarb Champagne Cocktail:** To serve this delightful spring cocktail, spoon about 3 tablespoons of your homemade rhubarb syrup into a elegant champagne coupe or flute. Add 2 tablespoons of sparkling water for extra fizz, and then gently top off the glass with chilled Champagne. For an extra touch of elegance, garnish your cocktail with a sugar rim on the glass, a thin slice of fresh rhubarb, or a sprig of mint. Raise your glass and “Cheers!” to a truly refreshing and visually stunning drink!
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📖 Recipe
RECIPE CARD
Andréa
Pin Recipe
Equipment
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immersion hand blender
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sieve
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Cheese cloth
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Coupe Champagne glasses
Ingredients
Rhubarb syrup
- 2¼ pound rhubarb, fresh, stems only, leaves removed
- 2¼ cup white wine, a dry Chardonnay works wonderfully
- 2¼ cup apple juice
- 3 tablespoons raspberry vinegar
- 1 lemon, juice of one lemon
- 1 vanilla pod, split lengthwise and seeds scraped out (or 2 tsp vanilla extract)
- â…› teaspoon salt
- 2¼ grams sugar
Rhubarb champagne cocktail
- 1 cup sparkling water
- 1 bottle Champagne, chilled (or Cava/Prosecco for alternatives)
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Rhubarb Syrup (start 1 day in advance)
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Wash the rhubarb well. Remove the leaves and a small piece of the bottom off and cut with a knife in parts of ¼ inches (½ cm). This fine chopping helps the rhubarb break down and release maximum flavor and color during cooking.2¼ pound rhubarb
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Put the chopped rhubarb in a saucepan with the white wine, apple juice, raspberry vinegar, lemon juice, the split vanilla pod, and its scraped-out seeds. Bring this mixture to a boil over medium heat.2¼ cup white wine, 2¼ cup apple juice, 3 tablespoons raspberry vinegar, 1 lemon, 1 vanilla pod
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Once it comes to a boil, add the sugars and salt. Stir well until the sugar is dissolved. Reduce the heat to low and let the mixture simmer gently for 12 minutes. The rhubarb should become very tender.⅛ teaspoon salt, 2¼ grams sugar
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Turn off the heat. Allow the mixture to cool to room temperature for about 2 hours, uncovered initially. Once cool, cover the pan and place it in the fridge for at least 8 hours, or preferably overnight, to allow the flavors to deepen and infuse. This step is crucial for a rich, well-rounded syrup.
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The next day, remove the rhubarb mixture from the fridge. Using an immersion blender or a regular blender, purée the entire mixture until it is completely smooth.
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Prepare for straining: Place a fine-mesh sieve over a large, clean bowl. Line the sieve with a double layer of cheesecloth. This will ensure a perfectly clear syrup.
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Carefully pour the puréed rhubarb mixture onto the cheesecloth in the sieve. Allow it to drain naturally into the bowl below. Be patient; this can take some time. Avoid pressing the solids too hard, as this can make the syrup cloudy.
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Collect the beautiful, clear rhubarb syrup in the bowl. Transfer it to a clean, sterilized bottle or jar with a tight-fitting lid. Your homemade rhubarb syrup is now ready to be stored and used! (Check the notes section for storage tips.)
Champagne rhubarb cocktail
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To serve the Sparkling Rhubarb Champagne Cocktail, pour 3 tablespoons of the homemade rhubarb syrup into an elegant champagne coupe or flute. Add 2 tablespoons of sparkling water, and then gently fill the remainder of the glass with chilled Champagne. For a perfect presentation, consider garnishing with a sugar rim, a thin slice of fresh rhubarb, or a small sprig of mint.1 cup sparkling water, 1 bottle Champagne
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Serve immediately and enjoy! Cheers!
Notes
Always use only the rhubarb stems and ensure all leaves are removed, as they contain high levels of oxalic acid, which is toxic. Rhubarb stems from the supermarket often have a beautiful red hue, which will impart a lovely pink color to your purée and syrup without needing to peel them.
2. – Vanilla Options
Vanilla adds a wonderful warmth and depth that perfectly complements rhubarb. If you don’t have a vanilla pod, you can substitute it with 2 teaspoons of pure vanilla extract or 1 tablespoon of vanilla sugar for a similar fragrant touch.
3. – Choosing Your Bubbles
While Champagne offers an undeniably luxurious touch and pairs incredibly well with rhubarb syrup, you can also achieve a fantastic sparkling drink using other options. Consider Cava or Prosecco for a more budget-friendly yet still delicious alternative. Each will bring its own subtle nuances to the cocktail.
4. – Adjusting Sparkling Water
Sparkling water is included to add extra effervescence and to slightly mellow the intensity of the drink. If you prefer a bolder, more concentrated rhubarb and champagne flavor, feel free to omit the sparkling water entirely.
5. – Storage Guidelines for Rhubarb Syrup
It is important to note that once the cocktail is assembled, it cannot be stored. However, the homemade rhubarb syrup is incredibly versatile for make-ahead convenience:
- Refrigerator Storage – The freshly made rhubarb syrup will keep beautifully in a clean, sterilized airtight bottle or jar in the refrigerator for up to two weeks.
- Freezer Storage – For longer preservation, the syrup can be frozen. Pour it into a freezer-safe container, ensuring you leave at least an inch of headspace from the top, as liquids expand when frozen. Frozen rhubarb syrup can be stored for up to two months. Thaw the syrup in the refrigerator before use.
6.- Nutritional Value Information
The nutritional values provided in the recipe card are calculated for a serving size of 10 cocktails.
Nutrition
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More Refreshing Spring Drink Ideas
- Homemade Orange Iced Tea
- Spring Cocktail with Raspberries
- Rhubarb Iced Tea
- Coconut Pomegranate Margarita