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It’s no secret that my husband and I like champagne. It’s a refreshing beverage and we’ve been enjoying it in the spring and summer months. Sometimes when we have brunch we’ll have a mimosa or a bellini with the champagne as I like to mix fruit into this cool beverage.
Last week one of my friends posted a gorgeous champagne cocktail. It looked amazing and when I saw that it had rhubarb in it I was excited. After all, I had a ton of rhubarb in the refrigerator just waiting to be used.
The drink is a spiced rhubarb champagne cocktail. In order to make it I had to make a spiced rhubarb syrup. It’s basically sugar, water, rhubarb, ginger, cinnamon, and vanilla. After everything is cooked together rum is added in as well. The spiced rhubarb syrup is delicious on its own so I knew it was going to be great in a cocktail too.
In order to make the cocktail I simply poured some of the syrup into a champagne flute, added a few pieces of the chopped rhubarb, and poured in the champagne. It looked so pretty with a slight pinkish hue to it.
Are you wondering about the taste? So delicious! The dry, bubbly champagne is sweetened slightly by the spiced rhubarb syrup and there are hints of cinnamon, ginger, and rhubarb in the drink. This is a great drink for dinner parties, brunches, or just because.
We had plenty of the syrup left over and I was wondering how I might be able to use it. I ended up putting it in my gingerale for a tasty spiced rhubarb flavored soda. It was yummy and I can see myself using the syrup to flavor my water as well.
For the spiced rhubarb syrup:
- 1 c. sugar
- 1 c. water
- 1 cinnamon stick
- 1 Tablespoon ginger, chopped
- Zest of 1 lime
- ½ vanilla bean, split
- 1 ½ c. chopped rhubarb
- 1 oz. rum
For the cocktail:
- 1 oz. spiced rhubarb syrup
- 4-5 oz. champagne
- Thinly sliced rhubarb
- To make the syrup, heat the sugar and water in a small saucepan over medium heat. Stir until the sugar has dissolved.
- Add in the cinnamon, ginger, lime zest, vanilla bean, and chopped rhubarb. Bring to a boil then reduce heat to a simmer. Simmer for 10 minutes. Remove from heat and stir in the rum.
- Cool the syrup completely. It can be stored in the refrigerator for up to 1 week.
- To make the cocktail, spoon one ounce of the rhubarb syrup into a champagne glass, making sure to get a few pieces of the chopped rhubarb. Fill the glass with chilled champagne. Place a thin slice of rhubarb in the glass and enjoy.
Adapted from Annie's Eats
More Recipes for Spring:
- Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee’s Kitchen Adventures
- Asparagus and Goat Cheese Tart by Baking Sense
- Ceviche with Potato and Pea Shoot Salad by Caroline’s Cooking
- Very Berry Springtime Spritzer by Cindy’s Recipes and Writings
- One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
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- Meyer Lemon Bars by The Chef Next Door