Strawberry and rhubarb: for me it’s a pitch-perfect pairing trumped for me by only a few other dynamic duos, like chocolate and malt or ginger and rum. But strawberry and rhubarb is the most elusive of the bunch. Growing up on the west coast, there wasn’t a ton of rhubarb around and it is still only around for a handful of weeks each year. Inevitably, what ensues is a strawberry-rhubarb extravaganza where I use it in any form from compote to sundae topper to this sparkler.
The base for this drink is a simple puree that’s easy to take to the next level with a hit of black pepper, some grated ginger, a piece of star anise, or anything else that will bring out the tart, floral, earthy flavors of this unique combination. While the drink may look girly, it’s well balanced thanks to the tartness of the rhubarb. So, bring it out at your next brunch, use it to celebrate (as I did on Sunday for Mom), or just serve it up to drink up the season.
Spring Revival Cocktail Recipe
Makes: 2 cups puree (for about 30 cocktails)
Ingredients
For the puree:
1 pound rhubarb, leaves discarded, washed and cut into 1/2-inch chunks (about 1 cup)
1 cup granulated sugar
1/2 cup orange juice
1 pound strawberries, hulled and quartered
For one cocktail:
2 dashes Peychaud bitters
1 1/2 ounces puree
1/2 ounce Cointreau (or other orange liqueur)
3 to 4 ounces chilled brut sparkling wine
Instructions
For the puree:
Stir together rhubarb, sugar, and juice in a medium nonreactive saucepan and place over medium heat. Bring to a simmer, reduce heat to low and cook until rhubarb is falling apart and liquid is colored, about 15 to 20 minutes. Add strawberries and cook until strawberries are falling apart, another 10 minutes.
Remove from heat, place in a food processor or blender, and carefully puree. Let cool to room temperature, then transfer to a resealable container and refrigerate until completely chilled. (Can be made up to 4 days ahead)
For one cocktail:
Layer bitters, liqueur, and puree in a champagne flute and top with sparkling wine. Swizzle to combine and serve.
