Strawberry Rhubarb Recipe
Zero proof chopin vodka - strawberries - giffard rhubarb - fresh pressed lemon - prosecco
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Ingredients
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Cocktail Base
Strawberry Purée
Top & Garnish
Method
Strawberry Purée
- 1
Prepare strawberries by hulling and roughly chopping. Add the 4 oz chopped strawberries and 0.5 oz simple syrup to a blender or food processor.
- 2
Blend until smooth, about 10–15 seconds. If you prefer a very smooth purée, pass through a fine mesh sieve into a bowl, pressing with a spoon to extract as much liquid as possible. You should yield roughly 1.5–2 oz of purée.
Mixing the Cocktail
- 3
Add ice to a cocktail shaker (about 3/4 full).
- 4
Pour in 2 oz zero‑proof Chopin vodka, 1 oz Giffard Rhubarb, 0.75 oz fresh lemon juice, and 1.5–2 oz strawberry purée (adjust purée quantity to taste for sweetness/intensity).
- 5
Shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosted.
- 6
Double strain into a chilled Collins or large coupe glass filled halfway with fresh ice (use a fine mesh strainer if you sieved the purée earlier to remove seeds).
Finish & Garnish
- 7
Top gently with 2 oz chilled prosecco (or non‑alcoholic sparkling wine) to preserve effervescence.
- 8
Give the glass a very gentle stir (one short turn) to incorporate the sparkling wine without flattening it.
- 9
Garnish with a fresh strawberry sliced on the rim and an optional rhubarb strip or lemon twist. Serve immediately.
