Rhubarb Shakerato Recipe

Chill glass

Place a coupe or martini glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail to ensure it's well chilled.

If using fresh lemon, juice and measure 0.75 oz (about 1 medium lemon yields ~0.75–1 oz). Prepare a lemon twist or a thin rhubarb ribbon by shaving a strip with a vegetable peeler and placing it on a paper towel to remove excess moisture.

Add 1.5 oz rhubarb liqueur, 0.5 oz elderflower liqueur, 0.75 oz fresh lemon juice and 0.5 oz simple syrup into a cocktail shaker.

Add 6 large ice cubes to the shaker, seal, and shake vigorously for 12–18 seconds. The goal is to chill and aerate the mixture well — a good, vigorous shake will slightly froth the top and dilute to balance acidity and sweetness.

Discard the ice or water from the chilled glass. Double-strain the shaken cocktail through a fine-mesh strainer (and the shaker's built-in strainer if desired) into the chilled coupe to remove any shards of ice and ensure a silky texture.

If you prefer a slightly sparkling finish, gently top with 1 oz chilled prosecco or soda water. Do not stir — let the bubbles lift the aromatics.

Garnish with a lemon twist or a thin rhubarb ribbon laid across the rim. Express the lemon twist over the drink to release oils if using.

To make a rhubarb shakerato hybrid with coffee, add a single cooled espresso shot (about 1 oz) or 1 oz cold-brew concentrate to the shaker along with the other ingredients, then proceed with ice and shake. Double-strain into the chilled glass — this will create a brighter, coffee-accented cocktail.