A Rhubarb Aperol Spritz is perfect for spring! It’s tart, bitter, and sweet. So refreshing!
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Spring’s Perfect Cocktail
The neon-hued Italian cocktail has gained significant popularity in the past few years, attributed to not just its lovely flavor, but also to a cultural obsession with all things Italian. I’m giving it a springtime makeover with the addition of tart rhubarb, adding delicate sweetness to the already bitter cocktail.
What Is An Aperol Spritz?
The classic recipe incudes Aperol, an Italian bitter aperitif, paired with Prosecco and sparkling water. The end result is a punchy-orange hued cocktail that’s best served in a stemmed wine glass over ice and with a fun straw to enjoy it with.
How To Make a Rhubarb Aperol Spritz
This springtime version includes a rhubarb syrup which is incredibly easy to make:
- Combine chopped rhubarb and equal parts water and sugar in a medium saucepan over medium heat.
- Allow mixture to simmer, dissolving the sugar.
- Remove from heat and allow rhubarb to infuse the syrup as it cools.
- Strain mixture, removing rhubarb, and store syrup in the refrigerator for up to one week.
To make your cocktail:
- Add ice to a stemmed wine glass.
- Add Aperol and Rhubarb Simple Syrup, followed by the Prosecco and sparkling water.
- Garnish with an orange (the traditional garnish of an Aperol Spritz), along with a strip of rhubarb peeled with a vegetable peeler.
- Add a straw and enjoy!
Other Springtime Cocktails To Try:
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Rhubarb Aperol Spritz
Ingredients
- 2 oz Aperol
- 1 oz rhubarb simple syrup (recipe follows)
- Chilled Prosecco
- Pellegrino Sparkling Water
- Orange slice and shaved rhubarb for garnish (use a vegetable peeler to shave the rhubarb)
For the rhubarb simple syrup:
- 2 cups sliced rhubarb
- 2 cups water
- 2 cups sugar
Instructions
- Fill a stemmed wine glass with ice.
- Add Aperol and rhubarb simple syrup. Fill the glass about halfway with Prosecco, and then to the top with Pellegrino.
- Garnish with orange and shaved rhubarb. Enjoy!
For the rhubarb simple syrup:
- Combine all ingredients in a medium saucepan set over medium heat.
- Once the mixture is simmering and the sugar has dissolved, remove from the heat, cover, and set aside to cool.
- Once the mixture is cool, strain the rhubarb out and transfer the syrup to a glass container for storage in the refrigerator.
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