Let’s be honest. Sometimes, a good, strong cocktail is the only thing that can get you through the winter. Not that we’re abandoning the liquor cabinet now that it’s spring. Light spirits pair particularly well with warm weather ingredients – try fresh fruit and mint with rum, citrus and basil with vodka, or cucumber and tarragon with gin. We combined tangy rhubarb and sparkling wine for the ultimate spring cooler, perfect for a leisurely weekend brunch, as an aperitif before dinner, or for sipping while watching the sun set from your stoop, patio, fire escape or rooftop!
Strawberry Rhubarb Cocktail
Makes 4 drinks
10 stalks fresh rhubarb
2 whole cinnamon sticks
1 cup agave syrup
Champagne or Prosecco
Strawberries, for garnish
Slice the rhubarb into 2 inch pieces. Add the rhubarb and cinnamon sticks to a saucepan, and cover with water. Bring the water and rhubarb to a boil and simmer for 3-4 minutes.
Strain the liquid through a fine mesh strainer or cheesecloth, pressing as much liquid out of the remaining pulp as possible. Discard the cinnamon sticks and cooked rhubarb (which can be saved and used as a compote, or for a fruit pie) and let the liquid cool.
Once cooled, stir in the agave. To serve, pour into glasses over ice, and top off with Champagne or Prosecco. Make a slit in the bottom of each strawberry, and set on the edge of the glass.