Learn how to make a gorgeous variant on a classic cocktail with this Rhubarb Lillet Spritz! The drink gets a seasonal twist with fresh rhubarb, which has a deliciously citrus-y, slightly sour flavor that pairs so well with the Lillet!
If you want to unlock the secrets of making delicious cocktails at home, look no further than simple syrups. They’re SO easy to make at home, but can impart huge flavors into cocktails. I personally love syrups because they’re a way to infuse natural flavors into cocktails, instead of using artificially-flavored liqueurs. Although there’s always a time and place for whipped cream-flavored Pinnacle, you know that here at Well and Full we’re all about plants.
I love rhubarb because it’s so much more versatile than being strawberry’s BFF! Adding rhubarb simple syrup to a cocktail is something I guarantee you’ll do again and again once you try it. Enjoy!
For more delicious rhubarb recipes, try my Strawberry Rhubarb Chia Jam or Rhubarb Nectarine Smash Cocktail!
Rhubarb Lillet Spritz
Ingredients
Rhubarb Simple Syrup
- 1 1/2 Cups Rhubarb chopped
- 3/4 Cup Sugar
- 3/4 Cup Water
Lillet Spritz
- 4 oz Lillet Blanc
- 2 oz Rhubarb Simple Syrup
- Ice
- Club Soda or Sparkling Water
Instructions
- To begin, make your rhubarb simple syrup. Wash and dry the rhubarb, then chop it into slices.
- Add the chopped rhubarb to a small saucepot with the water and sugar, and bring to a boil, stirring frequently. Once the syrup is boiling, reduce to low heat and simmer for about 8-10 minutes, or until liquid is reduced and the rhubarb flavor is infused. Be sure to check the syrup often and stir frequently.
- When done, strain the syrup through a fine mesh sieve, discarding the rhubarb solids, then let it cool until room temperature.
- Once the syrup is cool, assemble your cocktails! Get out two cocktail glasses, and add 2 oz Lillet to each, and 1 oz of the rhubarb simple syrup to each. Stir, then add enough ice that it fills the glass. Top with as much club soda or sparkling water as needed to fill the glass, then stir everything one more time.
- Garnish with more rhubarb or a sprig of fresh spearmint, if you'd like.
- Enjoy!
Notes
- Be sure to save whatever rhubarb syrup you have left over! You can continue to use it in cocktails (try it in my Rhubarb Nectarine Smash recipe!) or drizzle it on top of ice cream or pancakes!
- Once made the syrup will last in the fridge for about 3-4 days, or 2-3 months in the freezer.
Nutrition
Rhubarb Lillet Spritz FAQs
What is Lillet?
Lillet Blanc, which I used here, is a beautiful French apertif primarily made from wine, but also citrus-infused liqueurs. La Maison Lillet was founded in 1872 (!!) and has been making apertifs since then. This post isn’t sponsored, but I love Lillet (so hit me up if you see this!) ;)
What does Lillet taste like?
It tastes like wine with subtle citrusy and (in my opinion) herbal notes. That’s why it pairs so well with rhubarb – the citrus notes complement each other.
Is this Lillet Spritz recipe simple?
Yes! It only has a handful of ingredients, and the hardest thing is making the simple syrup – which is to say, not hard at all!
What is rhubarb?
Rhubarb, or Rheum Hybridum, is plant belonging to the buckwheat family. But in a culinary sense, when people say “rhubarb” they mean the celery-like stalks of the plant. (But rhubarb is not botanically related to celery!) These stalks can range in color from deep red to light pink to green. While rhubarb is technically a vegetable, it’s mostly treated as a fruit because it lends itself so well to sweet dishes.
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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