Monday, July 14, 2014

Rhubarb Lillet Spritz

Happy Bastille Day!

In honor of the Le Quatorze Juillet I propose a toast, in the name of freedom and liberty.  After all, the French did give us the mighty Lady Liberty, one of the greatest monuments to freedom. We should thank them with a cocktail.

I propose a cocktail made with Lillet, the french aperitif that is a blend of Sauvignon Blanc, Semillon, and Muscadelle, and macerated liqueurs made from citrus peels from Spain and Morocco.  Lillet is wonderfully refreshing over ice and served with a lemon peel, or mixed into a refreshing summery cocktail.

I have been craving summery cocktails that are both light, fruity, and refreshing.  Rhubarb is one of my favorite flavors in the summer, because it is sweet and sour, it pairs with a lot of different flavors and is reminiscent of sweet treats.  

For the Rhubarb Lillet Spritz I've used Rhuby, the Rhubarb Art in the Age spirit, Lillet Blanc, and topped it off with prosecco.  You can also top this cocktail off with sparkling water, which will help you secretly hydrate while you imbibe!

I love how pretty rhubarb is, it is incredibly luminescent and reminds me of ribbon candy.  I've cut the rhubarb into thin strips to show off the bright pink colors and subtle green hues, and wrapped them around the inside of the glass.  You can achieve this effect with just a few strips of rhubarb - it's a lovely garnish that also imparts fresh rhubarb flavor to your cocktail. 

Without further ado:

The Rhubarb Lillet Spritz
Created by Gastronomista

1-1/2 oz Rhuby
1-1/2 oz Lillet Blanc
3 oz Prosecco
3-4 Drops Brooklyn Hemispherical Meyer Lemon Bitters
Long Slivers of Fresh Rhubarb to Garnish
3 Lemon Peels to Garnish

Wrap the inside of the glass with the strips of fresh rhubarb.  Carefully drop ice into a highball glass.  Build over ice and top with prosecco.  Express the lemon peel over the top of the cocktail and float onto the surface.


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