Rhubarb Spritz

Chez Panisse veteran and Vienna-based food writer Bernadette Wörndl adds tart rhubarb to a vibrant spritz in her new book, Fruit. “Capture the spring, boil it up and turn it into a summer drink,” Wörndl says, and who could argue with that? This recipe serves 4.

7 oz. rhubarb syrup
1¼ oz. dry vermouth
¾ oz. gin
Cold sparkling water or prosecco
Tools: shaker, strainer
Glass: cocktail
Garnish: rhubarb strip

In a shaker, combine all the ingredients (except the water or prosecco) with ice and shake well. Strain into 4 chilled glasses, add 1-2 ice cubes per glass and top with sparkling water or prosecco to taste. Garnish.

Rhubarb Syrup: Add 100 grams of sugar to a saucepan over low heat, allowing the sugar to slowly melt without stirring. Zest and juice 1 orange, reserving the zest and adding the juice to the pan, stirring to loosen the melted sugar. Add 3½ oz. of water and boil until the sugar is dissolved and the syrup has formed. Reduce heat to a simmer. Split 1 vanilla bean and add it to the syrup along with the orange zest. Then add 500 grams of chopped rhubarb to the syrup, simmering for 3-4 minutes before straining out the solids. Allow the syrup to cool, it will keep in the fridge for up to 2 weeks.

Reprinted with permission from Fruit: Recipes that Celebrate Nature by Bernadette Wörndl, copyright 2018. Published by Smith Street Books.


Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.