Martha Stewart Rhubarb Fizz

Martha Stewart Rhubarb Fizz, a quick 5-minute pitcher cocktail, mixes tangy rhubarb syrup with gin and fresh lemon juice in one easy stir. Top each glass with chilled prosecco for a bubbly crowd pleaser at a spring brunch or summer garden party.

Serve it alongside cheese boards or light appetizers, since the tart rhubarb and citrus cut through rich bites. Stir gently after adding prosecco, because too much force kills the bubbles you want in every sip.

Martha Stewart Rhubarb Fizz

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Course: BeverageCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking timeminutes

Calories

205

kcal

Bright and fizzy with a tart rhubarb backbone that tints each sip pink, finished with a gentle prosecco sparkle and a thin lemon round floating on top.

Ingredients

• 8 ounces gin
  

• 9 ounces Rhubarb Syrup
  

• 1/2 cup fresh lemon juice
  

• Ice, for serving
  

• 12 ounces chilled sparkling wine, such as Prosecco
  

• 6 thinly sliced lemon rounds, for garnish
  

Directions

• Mix the base: Combine gin, syrup, and lemon juice in a pitcher and stir to combine.
• Pour and top: Divide among ice-filled glasses and top off each with 2 ounces wine.
• Garnish and serve: Stir gently and garnish with lemon rounds. Serve immediately.

Tools for this recipe

• Bormioli Rocco glass pitcher with lid, Zulay metal lemon squeezer, OXO steel double jigger. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is rhubarb syrup and where can I buy it?

Rhubarb syrup is a simple syrup made by cooking chopped rhubarb with equal parts sugar and water until the rhubarb breaks down, then straining out the solids. You can find bottled versions from brands like Liber & Co. or Small Hand Foods at specialty liquor stores and online. Homemade syrup keeps in the fridge for up to 2 weeks.

Can I make this rhubarb fizz without alcohol?

Martha includes a non-alcoholic version right in the recipe notes. Skip the gin and prosecco, then combine 4 ounces of rhubarb syrup with 2 ounces of chilled seltzer per glass. The tart syrup and fizzy seltzer still give you a bright, refreshing drink.

What can I use instead of prosecco in this cocktail?

Any dry sparkling wine works: cava is drier and less expensive, while cru00e9mant du2019Alsace adds a richer body. For a non-wine option, use chilled club soda or tonic water, adding about 1/2 teaspoon of simple syrup per glass to make up for the missing sweetness. Avoid flavored seltzers since they compete with the rhubarb.

How far ahead can I batch this drink?

Mix the gin, rhubarb syrup, and lemon juice up to 8 hours ahead and store the pitcher in the fridge. Add ice and prosecco only when you are ready to serve, because the bubbles go flat within 15 to 20 minutes of opening. Pour the prosecco into each glass individually for the best fizz.

Why does my rhubarb fizz taste too sweet or too tart?

The balance depends on your syrup. If it tastes too sweet, squeeze in an extra tablespoon of fresh lemon juice per pitcher. If it is too tart, add rhubarb syrup 1 ounce at a time until the sweetness catches up. Taste the base mixture before adding the prosecco, since the wine will dilute everything slightly.