Rhubarb Apple Vodka Collins – a delicious recipe with Rhubarb Syrup, rhubarb, sugar, water, vanilla, rhubarb syrup. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To make the rhubarb syrup, combine rhubarb, sugar and water in a large saucepan. Bring to a boil and then reduce heat to a simmer and cook until rhubarb breaks down, about 10 minutes. Take the syrup off the heat and stir in the vanilla, if using.
2
Strain the syrup through a fine mesh strainer and press the rhubarb pulp with the back of a spoon. Let cool and then store in a glass jar in the refrigerator.
3
To make the cocktail, fill a shaker half full of ice.
4
Add rhubarb syrup, vodka, lemon juice and bitters. Shake vigorously for 15-20 seconds.
5
Pour into a small champagne glass (not a flute). Top each cocktail with Dry Sparkling Fuji Apple. Garnish with lemon zest.
211
kcal
Calories
54
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: Rhubarb Syrup, 4 cups chopped rhubarb, 1 cup sugar, 1 cup water, and more.
Yes, Rhubarb Apple Vodka Collins falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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