Spring Rhubarb Spritz

Looking for a fresh twist on the classic spritz? This Spring Rhubarb Spritz is citrusy, fizzy, and perfectly bittersweet—like sunshine in a glass with a little sass. If you’re into Aperol and in-season flavors, this one’s for you. I’ll be sipping it all season long.

Whether you’re planning Easter brunch, a spring picnic, or just vibing with warmer days, this one’s a winner.

How to Make Rhubarb Syrup

I tried something a little different to really make the rhubarb shine. Instead of straining my syrup right away, I blended the cooled mixture with the cooked rhubarb before straining—and it made the flavor POP in the best way. It’s still easy, but just a little extra in all the right places.

Here’s how to make it:

• In a small saucepan, combine
  1 cup water + 1 cup sugar + 1 stalk rhubarb (chopped)
  • You can also add herbs (like thyme or sage) or vanilla extract (at the end) for added flavor!
• Heat on medium until sugar dissolves. Let simmer for 10 minutes.
• Remove from heat and let cool completely.
• Pour the whole mixture into a blender, blend until smooth, then strain through a fine mesh sieve.
• Store in the fridge for up to a week!

Pro tip: The syrup is so good in soda water, mocktails, or drizzled over fruit and yogurt too.

Spring Rhubarb Spritz Pitcher

This Spring Rhubarb Spritz Pitcher cocktail serves 6–8, so it’s perfect for a small crowd.

Ingredients

• 1 bottle prosecco or sparkling rosé
• 1/2 cup rhubarb syrup
• 3/4 cup dry vermouth
• 1/2 cup fresh grapefruit juice
• 1 1/2 cups Aperol or strawberry-infused Aperol (see below)
• Soda water, to top

Garnish

• Rhubarb ribbons or twists
• Grapefruit slices

Instructions

1. In a large pitcher, combine the rhubarb syrup, dry vermouth, grapefruit juice, and Aperol.
2. Add the full bottle of prosecco or sparkling rosé and gently stir to combine.
3. Do not add ice to the pitcher (this keeps everything crisp and not watered down).
4. To serve, fill glasses with ice and pour the spritz about 3/4 of the way full.
5. Top each glass with a splash of soda water.
6. Garnish with a rhubarb twist and a slice of grapefruit.

Pitcher Tips

• Make it ahead: You can prep everything except the sparkling wine a few hours in advance and keep chilled. Add bubbles right before serving.
• Strawberry Aperol moment: Just slice strawberries and let them sit in Aperol for a few hours (or overnight) for a soft, fruity upgrade.
• Want it lighter? Add more soda water. Want it stronger? Go heavier on the Aperol.

🍓 Strawberry-Infused Aperol

Ingredients:

• 1 cup fresh strawberries, sliced
• 1 cup Aperol

Instructions:

1. Add sliced strawberries to a jar or airtight container
2. Pour Aperol over the top (make sure berries are fully submerged)
3. Let sit for 2–4 hours for a light infusion
   • or up to 24 hours for a deeper, richer strawberry flavor
4. Strain out the strawberries
5. Store in the fridge and use within a week or two