Spring Rhubarb Spritz
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Looking for a fresh twist on the classic spritz? This Spring Rhubarb Spritz is bright, slightly bitter, and full of juicy seasonal flavor—aka the perfect cocktail to sip all spring long.
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.
Whether you’re planning Easter brunch, a spring picnic, or just vibing with warmer days, this one’s a winner.
Why You’ll Love This Rhubarb Spritz
- Seasonal + refreshing – Rhubarb, grapefruit, and bubbles? Yes, please.
- Balanced + slightly bitter – Aperol and dry vermouth keep it grown-up and complex.
- Bubbly and bright – Perfect for warm-weather sipping and spritz o’clock.
- Easy to make – Prep the syrup ahead and you’re halfway there.
Rhubarb Syrup
To really highlight the flavor, we’re blending the whole thing instead of straining right away.
Here’s how to make it:
- In a small saucepan, combine
1 cup water + 1 cup sugar + 1 stalk rhubarb (chopped) - 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
Ingredients
- 3 oz Prosecco
- 1/2 oz rhubarb syrup
- 1.5 oz @aperolusa
- 1/2 oz fresh grapefruit juice
- 3/4 oz dry vermouth like @lofiaperitifs
- 1 oz club soda to top
- 1 cup water
- 1 cup sugar
- 1 Rhubarb stalk, chopped
Instructions
- To a wine glass with ice add all ingredients, except club soda
- Mix together
- top with club soda!
- In a pot on medium heat until sugar dissolves, let simmer for 10 minutes.
- Let cool completely, pour into blender, blend until smooth and strain!
- Store in the fridge for 2-3 weeks.
Tips & Variations
- Make it a mocktail by swapping Aperol and vermouth for NA alternatives and skipping the Prosecco for sparkling water or non-alcoholic sparkling wine.
- Want it sweeter? Add an extra 1/4 oz rhubarb syrup.
- Serve it pitcher-style by scaling up the ingredients and mixing just before guests arrive. Just don’t add the bubbles until ready to serve!
When to Serve It
- Springtime happy hours
- Easter or Mother’s Day brunch
- Garden parties
- Aperitivo hour (always)
Final Sip
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.
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