Rhubarb Fizz

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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. I used Champagne Moutard Père & Fils Brut Prestige.

Rhubarb Ginger Beer Syrup: This is a sweetener made with rhubarb, cardamon seeds, vanilla pods, white sugar, and ginger beer. I made mine using this stovetop recipe.

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Bar Spoon: This is used to stir ingredients. I used the Barfly Stainless Steel Teardrop Bar Spoon.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Pale red-pink color

• Aroma: Wine and ginger

• Taste: Slightly spicy bitter flavor that flows into tart rhubarb

• Finish: Bubbly and dry sparkling wine

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 make the Rhubarb Fizz 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 found in Saveur magazine.