Mother's Day Cocktail Couture: "Strawberry Rhubarb Fizz"
Recipe type: Cocktail
  • 1 lb. strawberries, trimmed & sliced in half, plus additional strawberry slices for garnish
  • 1 lb. rhubarb stems, washed & cut into ½ inch segments
  • 10 thyme sprigs, plus additional for garnish
  • 1-2 strips of lemon zest
  • 1 cup sugar
  • 1 cup water
  • 750 ml bottle of Champagne
  1. ) To make the strawberry rhubarb simple syrup, place water, sugar, strawberries, rhubarb, thyme sprigs and lemon zest in a saucepan. Bring mixture to a boil and then reduce to a gentle simmer and cook for 20 minutes, stirring occasionally.
  2. ) Remove from heat and allow mixture to cool in the saucepan for maximum flavor. Once cooled, strain the mixture through a fine-mesh strainer, pressing solids with a spatula or spoon for maximum extraction (reserve this pulp for use as a delicious addition to yogurt or oatmeal). You should have approximately three cups of simple syrup when done. Refrigerate overnight or until ready to use.
  3. ) When ready to serve cocktails, add 1-2 Tablespoons of chilled simple syrup in the bottom of a Champagne flute, top with Champagne and garnish with a strawberry slice and thyme sprig. Serve immediately.
Recipe by The Glamorous Gourmet at