Happy Hour - Vegan cocktails

Rhubarb Aperol Spritz

Rhubarb Aperol Spritz

Rhubarb Aperol Spritz

Recipe by Jennifer-June


Prep time


Cooking time






  • Ice

  • 2 ounces vodka

  • 1/2 ounce Aperol 

  • 3/4 ounce Rhubarb Simple Syrup (recipe below)

  • 3/4 ounce fresh lemon juice

  • 1 ounce chilled club soda

  • long, thin slices of rhubarb stalk, for garnish

  • Rhubarb Simple Syrup
  • 2 cups chopped rhubarb

  • 1/2 cup water

  • 1/2 cup agave syrup


  • Rhubarb Simple Syrup
  • Combine the rhubarb, agave, and water in a saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened, about 15-20 minutes.
  • Set a fine-mesh strainer (or a coarse strainer lined with cheesecloth) over a glass measuring cup or bowl. Pour the mixture through the strainer until most of the liquid has passed through. Press the solids a little with the back of a spoon to extract more syrup. Set solids aside*
    Cool before using, and pour the leftover syrup into a clean bottle. It should keep for quite some time in the fridge.
    *I keep the leftover rhubarb solids and eat them on toast, like jam 🙂
  • Cocktail
  • Fill a cocktail shaker with ice. Add all of the remaining ingredients except the club soda and garnish and shake well. Strain into an ice-filled glass and stir in the club soda.
    Garnish with the rhubarb stalks.


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