Rhubarb and mint fizz
( MAKES enough syrup for 18 glasses )
Photo by Annabel Langbein Media
A bottle of cheap prosecco or methode champenoise lends itself to all kinds of terrific cocktails. Add a splash of Midori for a melon spritzer with a gorgeous green hue, some peach schnapps for a Bellini #2 (for the #1 Bellini add a dash of peach puree) and use a drizzle of cassis for a kir. Rhubarb syrup is also a wonderful flavouring for a festive spritzer cocktail.
|2 stalks||Rhubarb, large, very finely sliced|
|2 Tbsp||Lemon juice|
|¼ cup||Cranberry juice|
- To make the rhubarb syrup, place rhubarb, sugar, mint and lemon juice in a jar or bowl and leave for 30 minutes to macerate, stirring now and again until sugar has dissolved. Add vodka and cranberry juice. Chill if not using at once. This makes about 2½ cups and will keep for several days in the fridge.
- To serve, spoon about 2 Tbsp of syrup (including fruit) into each glass with a little ice and top with chilled prosecco or other dry, sparkling white wine.
More festive cocktails from Annabel