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Summer Rhubarb Sparkler


Serves 7
4 ozgin
6 ozprosecco
1 poundfrozen rhubarb, thawed
¾ cupsugar
6 ozPastene Red Wine Vinegar
1 ozrhubarb shrub
1lime, sliced into wedges
½ ozfresh lemon juice
mint for garnish


  • Place rhubarb, sugar, and basil in a large bowl and stir to combine. Cover tightly and refrigerate for 24 hours.
  • Stir in vinegar, cover again and refrigerate for another three hours. Pour mixture through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible. Discard rhubarb and basil 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 into glass and top with prosecco. Slice thin lime wedges and place in the drink along with fresh mint.

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