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Summer Rhubarb Sparkler


1 lb frozen rhubarb, chopped and thawed
¾ cup sugar
6 oz Pastene Red Wine Vinegar
9 ozoz gin
3 Tbsp fresh lemon juice
12 oz prosecco
6 lime wedges
fresh mint for garnish


  • To make the shrub, place rhubarb and sugar in a large bowl and stir to combine. Cover tightly and refrigerate for 24 hours.
  • Stir vinegar in to the shrub, cover and refrigerate for another 3 hours. 
  • Pour mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible. Discard rhubarb and refrigerate shrub if not using immediately.
  • To make the cocktail, place gin, shrub and lemon juice in a cocktail shaker filled with ice and shake vigorously. 
  • Pour gin mixture into 6 glasses and top with prosecco. Garnish each glass with a lime slice and a sprig of fresh mint.

Product Used

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