Alexandra Whitney

Journal

This showcases the most recent work from Alexandra Whitney.

Rhubarb Fizz || Cocktail Series

Mother's Day is this weekend and I wanted try something with sparkling wine/Champagne for this week's cocktail. Bubbles always feel right for brunch and that's what Mother's Day feasts are about for me, the brunch. 

So earlier this week, when thinking of this week's recipe, I was picking up my CSA and found rhubarb in it.  I didn't grow up with rhubarb, it wasn't grown in my parents garden and never used in pies so I never actually knew what it tasted. So I was intrigued when I saw a recipe call for rhubarb syrup and I thought, why not? While this reddish, greenish stalk heated in a saucepan, I would check on it. I kept thinking, "this should be turning a pinkish shade soon, right?" But it still looked pretty green in the pan. So I let it cool, strained it and there it is. This deep pink syrup perfect for mixing into drinks, as a topping or to be added into marinades or dressings.  

This series is mostly about the photography and showcasing cocktails, but sometimes, it's about learning something new. Hopefully you can learn something while making these cocktails.

Lastly - I'm creating a newsletter that will be delivered every Friday. It will include that week's cocktail recipe and some other musings! If you are interested please sign up here

 

Rhubarb Fizz

Rhubarb Syrup
  • 1 cup sugar
  • 1.5 cups water
  • 2 cups rhubarb, diced
  • vanilla bean, slided open

For Rhubarb Syrup, combine all ingredients in a saucepan over medium heat. Sugar should dissolve and rhubarb should begin to soften. Then simmer for 20 minutes then cool.

Rhubarb Fizz
  • 1 oz Rhubarb syrub
  • 4 oz Champange

For Rhubarb Fizz - pour syrup first into glass and then top with Champagne.

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