Rhubarb 75

"This Rhubarb 75, a simple, seasonal twist on the classic French 75, will quickly become your favorite (and most elegant) way to day drink. I'm loving it for the influx of daytime parties that comes along with spring (Easter, Mother's Day, bridal showers, brunches). And if you've already made a batch of rhubarb syrup for my Velvet Snow cocktail, this is a fantastic way to make use of your stock!"
-- @colljeffers
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  • Recipe Card
Prep time 10mins
Cook time 5mins
Serves or Makes: 1

Recipe Card


  • 1 1/2 ounces gin
  • 3/4 ounce fresh lemon juice
  • 1/2 ounce rhubarb syrup, (recipe below)
  • Chilled Champagne,
  • Rhubarb ribbons, for garnishing (optional)
  • Lemon Twist, for garnishing (optional)

For the cocktail:


  • Step 1

    Combine all but the Champagne in a cocktail shaker filled with ice. Shake hard for 5 seconds. Pour into a Champagne flute and top with chilled Champagne to taste. Garnish with rhubarb ribbons or a lemon twist.

Rhubarb Syrup


  • 3/4 pound chopped rhubarb
  • 1 cup sugar
  • 1 vanilla bean, split lengthwise
  • 1/4 teaspoon orange blossom water

For the Syrup

  • Step 1

    Combine chopped rhubarb in a saucepan with 1 cup water, sugar, and vanilla bean. Bring to a boil over medium-high heat, stirring occasionally, then lower heat and cover. Let simmer gently for 5 minutes, then remove from heat. Stir in orange blossom water, replace lid, and let cool to room temp. Refrigerate overnight, then strain with a nut milk bag or a cheesecloth-covered sieve. Reserve the strained, broken down rhubarb for use as a compote, and store both syrup and compote in the fridge. [TIP: you can make the syrup without the vanilla bean or orange blossom water in a pinch. You won't get the same depth of flavor, but it will be nearly as good.]