Spiced Rhubarb Champagne Cocktail #SundaySupper

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.

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Spiced Rhubarb Champagne Cocktail

Yield: 1 cocktail

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Delicious, bubbly champagne flavored with spiced rhubarb syrup for a delightful cocktail.

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Ingredients

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

Instructions

1. To make the syrup, heat the sugar and water in a small saucepan over medium heat. Stir until the sugar has dissolved.
2. 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.
3. Cool the syrup completely. It can be stored in the refrigerator for up to 1 week.
4. 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.

Notes

Adapted from Annie's Eats

Breakfast:

• Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee's Kitchen Adventures
• Chive and Cheese Quiche by An Appealing Plan
• Lavender Scones by Feeding Big and More
• Raspberry Lemon Baked Donuts by Grumpy's Honeybunch
• Matcha Donuts by The Ninja Baker
• Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom

Appetizers:

• Artichoke Lemon Hummus by Food Done Light
• Asparagus and Goat Cheese Tart by Baking Sense
• Butter Lettuce and Spring Radish Salad by Hardly A Goddess
• Ceviche with Potato and Pea Shoot Salad by Caroline's Cooking
• Roasted Strawberry Popsicles by Brunch-n-Bites
• Rustic Wrapped Tart with Ramps by Delaware Girl Eats

Beverages:

• An Unconventional Mojito by Monica's Table
• Caribbean Cream Cocktail by Cosmopolitan Cornbread
• Cucumber Grapefruit Basil Mojito by The Crumby Cupcake
• Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
• Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
• Vanilla Lavender Limeade by The Tip Toe Fairy
• Very Berry Springtime Spritzer by Cindy's Recipes and Writings
• Violet Hour by Wholistic Woman

Main Dish:

• Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
• Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
• Levantine Fattoush Salad by Curious Cuisiniere
• One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
• Orecchiette with Peas, Pecorino and Onions by Cooking Chat
• Pasta with Peas by Manu's Menu
• Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
• Ramp and Mushroom Frittata by Pies and Plots
• Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
• Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
• Veggie Pasta Primavera by Momma’s Meals

Side Dish:

• Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
• Green Peas with Onion and Bacon by Magnolia Days
• Minty Pea Farro Spring Salad by She Loves Biscotti
• Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips

Dessert:

• Amazing Coconut Cake by A Baking Legacy
• Berry and Honey Whipped Ricotta by Family Foodie
• Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
• Carrot Oatmeal Raisin Cookies by What Smells So Good?
• Chocolate Covered Strawberry Cookies by A Kitchen Hoor's Adventures
• Colorado Crème by Cooking on the Ranch
• Honey Blossoms by Get the Good Stuff!
• Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
• Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
• Meyer Lemon Bars by The Chef Next Door
• No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
• Rhubarb Meringue Pie by Jane’s Adventures in Dinner
• Spring Cookie Bouquet by The Freshman Cook
• Strawberry Cheesecake Puffs by Moore or Less Cooking
• Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
• Strawberry Moscato Sorbet by Seduction in the Kitchen
• The Black Beast by That Skinny Chick Can Bake

Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement

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