Summer is on its way, and rhubarb should be popping up by the end of the month. When you’re making your first rhubarb pie of the season, save a few stalks for this spring-inspired spritz-style cocktail.
Cappelletti, a bitter Italian wine-based aperitivo – think an easier-drinking Campari – is the backbone of the cocktail, paired with an herbal gin. A bright and floral syrup made from fresh rhubarb and cardamom pods, topped with a dry brut sparkling wine and a splash of soda round out this light and bubbly apéritif.
You may be able to find Cappelletti at specialty liquor stores; it’s also available for purchase online. Use this earthy rhubarb-cardamom syrup to add unexpected flavor to sparkling water, tea or coffee.
Rhubarb & Bubbles
Serves | 1 |
Rhubarb-Cardamom Syrup (Yields 2½ cups)
- 1 cup granulated sugar
- 1 cup roughly chopped fresh rhubarb
- 1 cup water
- 2 cardamom pods, crushed
- 1 oz gin
- 1 oz Cappelletti
- ½ oz rhubarb-cardamom syrup (recipe below)
- 3 oz brut sparkling wine
- oz soda water
- lemon wheels (for garnish)
- 1 fresh sprig mint (for garnish)
| Preparation – Rhubarb-Cardamom Syrup | In a medium saucepan over medium-high heat, combine all ingredients. Stirring constantly, bring to a boil. Reduce heat to medium-low and simmer, 5 minutes, stirring occasionally. Remove from heat and let cool. Strain and discard solids. Cover and refrigerate for up to 2 weeks.
| Preparation – Spritz | In a Collins or wine glass, combine first 3 ingredients and add ice. Top with sparkling wine and soda water; stir to combine. Garnish with lemon wheels and mint sprig; serve.