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Cocktail History
The Rhubarb Fizz is a modern cocktail that was created at Fitzbillies in Cambridge, England. First published in a 2013 issue of Saveur magazine, the recipe calls for a simple mixture of dry bubbly and a unique homemade simple syrup that uses ginger beer as a base and flavors it with rhubarb, cardamom, and vanilla.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Sparkling Wine: This is a carbonated wine made with white or red grapes. We used Champagne Moutard Père & Fils Brut Prestige because it’s smooth and flavorful. For a mocktail version of this drink, try Gruvi Non-Alcoholic Prosecco in place of the sparkling wine.
Rhubarb Ginger Beer Syrup: This is a sweetener made with rhubarb, cardamon seeds, vanilla pods, white sugar, and ginger beer. We made ours at home using the recipe included in the magazine.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Tasting Notes
The Rhubarb Fizz features aromas of wine with just a hint of tartness, and it has a taste that begins with the syrup’s slight ginger spice that flows into the tart flavors of rhubarb combined with an effervescent feeling in the nose to complement the flavor of the dry sparkling wine.
Our Opinion of This Cocktail Recipe: We both enjoyed this recipe for the same reasons: it incorporates rhubarb flavor into something other than dessert and is well-balanced even without citrus. Find the syrup recipe on our blog so you too can spice up any sparkling wine-worthy event you’re planning this spring with the Rhubarb Fizz.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐
“Though the rhubarb syrup the recipe called for required a full pound and a half of the plant in order to yield one half cup of syrup, we ended up paring ours down a bit since we were fairly limited on our rhubarb pickings. Despite its two ingredients, the drink still ended up tasting delicious with the wine’s classic dry-white and effervescent flavors punctuated by the sweetness and very slight spiciness of the syrup.”—
Kendall’s Take: ⭐⭐⭐⭐
“I expected this drink to mostly taste like the sparkling wine since the flavored syrup was the only other ingredient, but it really does make a difference. And since the syrup is made with ginger beer as its base, there’s a definite spice that lingers in the mouth. I would drink this again, especially when rhubarb is plentiful at the market and I want to make the most of it without having to find food recipes.”
Recipe
This cocktail recipe was adapted from an issue of Saveur magazine.
Add rhubarb ginger beer syrup to a champagne glass.
Top with sparkling wine.
Ingredients
Directions
Add rhubarb ginger beer syrup to a champagne glass.
Top with sparkling wine.
Make It a Mocktail: Use Gruvi Non-Alcoholic Prosecco in place of the sparkling wine to try a booze-free version of this drink.
Shop Glassware & Tools
Find collections of cocktail glassware and bartending tools we recommend for your home bar in our Amazon shop.
More Spring Cocktails
If you like this spring-inspired cocktail recipe, here are a few others we’ve tried that you may enjoy:
Mountaintop Meadow: A vodka cocktail made with elderflower liqueur, simple syrup, lavender bitters, dry sparkling wine, a pineapple wedge, and mint
Final Say: A gin cocktail made with maraschino liqueur, crème de violette, lime juice, and a lime twist
Tequila Honeysuckle: A tequila cocktail made with honey syrup, lime juice, and a lime slice
The Cherry Blossom: A sake and gin cocktail made with maraschino liqueur, grenadine, triple sec, lemon juice, and a cherry
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