Rhubarb Lillet Spritz

Learn how to make a gorgeous variant on a classic with this Rhubarb Lillet Spritz! The drink gets a seasonal twist with fresh rhubarb.

Course Cocktails

Keyword lillet, rhubarb, sparkling water

Prep Time 5

Cook Time 10

Cooling Time 15

Servings

Calories 166kcal

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!

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.

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)