Okay, these are delicious. Honestly, the perfect drink for after work on that first warm weather day of spring. You know what day I’m talking about: when everybody seems to be in a good mood, you can crack your sunroof a little bit and take the dog for a longer walk than usual. Also the perfect day to use some seasonal ingredients to make yourself a cocktail! In keeping with this month’s potluck theme, I of course used rhubarb. Instead of making a puree like I did for the rhubarb margaritas, I made a rhubarb syrup for this drink. You could omit the vodka if you would prefer something non-alcoholic. I chose vodka this time…
Rhubarb Vodka Spritzers
For the syrup:
1 pound rhubarb, sliced thin (this is about 4 cups of raw rhubarb)
1/3 cup light brown sugar
1/4 cup granulated sugar
3/4 cups water
- In a medium, heavy pot, combine the rhubarb, light brown sugar, granulated sugar, and water. Bring to a brief boil, then turn down the heat to medium-low and simmer until the rhubarb is soft.
- Strain the fruit and set aside for another use*. You should be left with a runny, not-yet-syrupy liquid.
- Wipe out the pot with some paper towels and add the strained liquid. Boil over medium high heat until reduced to a thick syrup. Cool completely.
*This recipe could be doubled or tripled, depending on how many drinks you’d like to make. The amounts listed above yield about 1 cup of rhubarb syrup. Syrup recipe adapted from Brooklyn Farmhouse.
*Note: The cooked rhubarb that you’ll set aside can be used as a topping for ice cream, yogurt, oatmeal, or even pancakes or waffles. It is too good to throw away – I promise!
For the spritzers:
1 ounce vodka
3 tablespoons rhubarb syrup
club soda or sparkling wine to top off
In an ice-filled glass, combine vodka and rhubarb syrup, top with club soda. Squeeze a few lime wedges into the drink. Enjoy!