Rhubarb Aperol Spritz
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
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
Directions
- 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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