This Sparkling Rhubarb Champagne Cocktail is a luxurious, refreshing spring drink. Bright, slightly tart rhubarb syrup is combined with Champagne and a splash of sparkling water for a light, elegant cocktail perfect for Easter, Mother’s Day, or a special dinner party. The rhubarb syrup is made from fresh rhubarb and can be stored, so you can enjoy this cocktail whenever you like during rhubarb season.
Rhubarb Champagne Cocktail
Rhubarb brings a fresh, tangy note to cocktails. In this recipe we prepare a homemade rhubarb syrup—fragrant with vanilla and brightened with apple juice and a touch of raspberry vinegar—then strain and store it so you can mix cocktails quickly whenever the mood strikes. The syrup’s vivid pink hue makes each flute look festive and inviting.
To make the cocktail, add a few spoonfuls of chilled rhubarb syrup and a splash of sparkling water to a glass, then top with Champagne. Optional garnishes like a rhubarb ribbon or a sugared rim turn it into a signature drink for spring celebrations.
This recipe is adapted from the book Mix and More by Jessica Lange.
What you need for a Rhubarb Champagne Cocktail
Below are the main ingredients used for the rhubarb syrup and the cocktail. Exact amounts are listed in the recipe card further down.
- Rhubarb – Use the stalks, not the leaves (leaves contain high levels of oxalic acid and are not edible). Early-season rhubarb tends to be milder and sweeter; later stalks can be more tart and may need more sugar.
- Sugar and apple juice – Sugar balances the rhubarb’s tartness; apple juice adds natural sweetness and depth.
- White wine – A splash of white wine (Chardonnay works well) adds complexity to the syrup.
- Salt – A pinch of salt rounds and enhances flavor.
- Vanilla – Vanilla pairs beautifully with rhubarb. You can use a split vanilla pod, vanilla extract, or vanilla sugar.
- Lemon and raspberry vinegar – These provide acidity and a balanced sweet-and-sour profile in the syrup.
- Champagne – The bubbles and dryness of Champagne complement the rhubarb syrup. Cava or Prosecco are good alternatives.
- Sparkling water – Adds extra effervescence; omit it if you prefer a stronger rhubarb flavor.
How to prepare a Pink Fizzy Rhubarb Champagne Cocktail
The method is straightforward: cook the rhubarb into a flavored syrup, chill and strain it, then combine with sparkling water and Champagne to serve. Follow the step-by-step recipe below for exact timing and quantities.
- Make the syrup: simmer chopped rhubarb with white wine, apple juice, raspberry vinegar, lemon juice, vanilla seeds and a pinch of salt, then add sugar and simmer briefly. Cool and refrigerate to infuse flavors.
- Puree the cooled mixture until smooth.
- Strain the puree through cheesecloth set in a sieve; collect the syrup and bottle it. Properly stored, the syrup can be refrigerated or frozen for later use.
- To serve: pour about 3 tablespoons of rhubarb syrup and 2 tablespoons of sparkling water into a chilled glass, top with Champagne, garnish if desired, and enjoy.
📖 Recipe
RECIPE CARD
20 mins
5 mins
12 hrs
12 hrs 25 mins
Drinks
Dutch
10 cocktails
134 kcal
Equipment
- Immersion hand blender
- Sieve
- Cheesecloth
- Coupe or Champagne glasses
Ingredients
Rhubarb syrup
- 2¼ pound rhubarb, fresh
- 2¼ cup white wine (Chardonnay suggested)
- 2¼ cup apple juice
- 3 tablespoons raspberry vinegar
- 1 lemon, juice
- 1 vanilla pod, split and seeds scraped out
- ⅛ teaspoon salt
- 2¼ grams sugar
Rhubarb champagne cocktail
- 1 cup sparkling water
- 1 bottle Champagne
Instructions
Rhubarb Syrup (start 1 day in advance)
- Wash the rhubarb stalks. Trim the leaves and the very bottom, then chop into roughly ½ cm (¼ inch) pieces.
- Place the rhubarb, white wine, apple juice, raspberry vinegar, lemon juice, vanilla pod and seeds into a saucepan and bring to a boil.
- When the mixture boils, add the sugar and salt, stir well and let simmer for 12 minutes.
- Turn off the heat and let the mixture cool for about 2 hours at room temperature. Cover and refrigerate for at least 8 hours or overnight to infuse.
- Remove from the fridge and puree the mixture using a blender or immersion blender until smooth.
- Set a sieve over a large bowl and line it with cheesecloth. Pour the puree onto the cloth and allow the syrup to drain into the bowl; gently press to extract as much liquid as possible.
- Transfer the strained syrup to a clean, sterilized bottle and refrigerate.
Champagne Rhubarb Cocktail
- To assemble each cocktail, add 3 tablespoons rhubarb syrup and 2 tablespoons sparkling water to a chilled glass.
- Top with Champagne. Garnish with a thin rhubarb ribbon or a sugared rim if desired. Cheers!
Notes
1. Rhubarb
Use only the stalks; never eat rhubarb leaves. Red-stemmed rhubarb yields a lovely color if you leave the skins on when cooking.
2. Vanilla
A vanilla pod gives the best aroma, but you can substitute 2 teaspoons vanilla extract or 1 tablespoon vanilla sugar.
3. Champagne
Champagne pairs beautifully with the tart syrup. If you prefer, use Cava or Prosecco as a cost-friendly alternative.
4. Sparkling water
Adds extra fizz and lightness; omit it if you want a more intense rhubarb taste.
5. Storage
You cannot store finished cocktails, but the syrup keeps well:
- Refrigerator – Store syrup in a sterilized bottle for up to two weeks.
- Freezer – Pour syrup into a freezer-safe container, leaving an inch of headspace. Syrup will keep for up to two months; thaw in the refrigerator before use.
6. Nutrition
The nutritional values shown are for 10 cocktails.
Nutrition
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