Rhubarb Aperol Spritz - That Escalated Quickly

Aperol spritz cocktail with dried blood orange and rhubarb curl

Rhubarb Aperol Spritz - That Escalated Quickly

Take your spritz game up a notch with some rhubarb simple syrup, a little whiskey and a bit of blood orange liqueur. It’s a cocktail you can easily dial up or down in ABV by choosing a particular topper – whether it’s a non-alcoholic soda or your favorite sparkling wine. If you choose champagne or sparkling wine, be careful. These sneak up on you.

4.67 from 3 votes

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Course Drinks

Cuisine Sptriz

Servings

Ingredients

1.5 oz Woodford Reserve Rye Whiskey
1 oz Aperol
½ oz rhubarb peppercorn simple syrup
½ oz Solerno Blood Orange Liqueur
2 -4 oz soda water or champagne if you’re feeling fancy
Garnish: dried blood orange wheel rhubarb spirals.

Instructions

Combine whiskey, Aperol, simple syrup and blood orange liqueur in a mixing glass. Add ice and stir until well-combined. Strain into a champagne flute and top with soda water or your favorite sparkling wine. Made best in sets of two. While a spritz is usually served over ice, I went without this time to make a more elegant weekend cocktail.

Notes

**Rhubarb Peppercorn Syrup

1 c chopped rhubarb
1 c sugar
1 c water
2 tsp peppercorns, lightly cracked

Combine all ingredients in a small saucepan and bring to a boil. Turn down and let simmer for at least 20 minutes, or until the rhubarb breaks down and becomes mushy. Strain through a colander, then a fine mesh sieve to get as much of the rhubarb solids out as possible. Reserve the solids for use on baked goods, ice cream or as garnish on a lovely salmon steak. Store in the fridge for 2-3 weeks.

Keyword aperol spritz, blood orange, rhubarb, rye, rye cocktail

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