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Rhubarb and elderflower spritz

• Georgie Mullen

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

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This rhubarb and elderflower spritz is the perfect sophisticated spring cocktail to impress guests for your next dinner party

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Try Georgie Mullen's rhubarb and elderflower spritz, then discover our Campari spritz, Hugo spritz and more spritz recipes.

Georgie says: "Forced rhubarb is in season between January and March, and is known for its slender stalks and vibrant pink colour. After March you’ll find outdoor-grown rhubarb, which is available until summer - slightly less vibrant and a little less sweet. For its lively pink I like using forced rhubarb in this cocktail but if you can only find outdoor-grown rhubarb, a small splash of red food colouring in the syrup will help boost the colour. Don’t throw the rhubarb purée left in the sieve away – I eat it with yogurt and granola in the morning."

Use a speed peeler to peel strips from the rhubarb stalks and wrap them around the inside of each glass – optional but looks gorgeous.

Rhubarb and elderflower spritz recipe

Ingredients

• 400ml rhubarb syrup

  (see below)

• 100ml gin

• 400ml sparkling wine

• sparkling elderflower

  to top up

RHUBARB SYRUP

• 8 large rhubarb stalks

  chopped into 2.5cm pieces

• 370g caster sugar

• 2 strips of lemon peel

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Method

• step 1

  To make the syrup, combine the rhubarb, sugar, lemon peel and 300ml of water in a pan. Bring to a boil, then reduce the heat and simmer gently for 6-8 mins until the rhubarb is breaking apart. Remove the pan from the heat and allow to cool completely before straining through a fine sieve. Chill until ready to use.

• step 2

  To make the cocktail, fill four wine glasses with ice. Fill each with 100ml of the syrup, 25ml of gin and 100ml of sparkling wine. Give each a stir, then top up with the sparkling elderflower. Garnish with a strip of rhubarb, if you like.

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Authors

Georgie Mullen

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