Alto Terrace Bar + Kitchen Recipe

Rhubarb + Strawberry Spritz (serves 4)

1. 1

   Make rhubarb-strawberry syrup

   In a small saucepan combine the chopped rhubarb, quartered strawberries, granulated sugar, and 1 cup water. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer uncovered for 8–10 minutes until fruit is very soft and the liquid is pink and fragrant. Mash the fruit lightly with a wooden spoon or potato masher to release more juice.

2. 2

   Remove the pan from heat and let the mixture cool for 5–10 minutes. Strain through a fine-mesh sieve set over a bowl, pressing on solids with the back of a spoon to extract as much syrup as possible. Discard solids or reserve for another use (yogurt, toast). You should have about 3/4 to 1 cup of syrup. If syrup is more concentrated than desired, add up to 2 tablespoons water and stir to adjust sweetness.

3. 3

   Assemble the spritz

   Fill a large pitcher or mixing glass with ice (about 4 cups). Add the cooled rhubarb-strawberry syrup, 3 tablespoons (1.5 oz) fresh lemon juice, 6 oz gin, and 2 oz Aperol. Stir gently to combine and chill the mixture thoroughly (10–15 seconds).

4. 4

   Pour the mixture into four wine or highball glasses filled with fresh ice, dividing evenly. Top each glass with 3 oz sparkling wine and 1.5 oz club soda (adjust to taste) to create the spritz and a lively effervescence.

5. 5

   Garnish each glass with a lemon wheel and two fresh mint leaves. If desired, lightly rub the rim of each glass with a lemon wedge and dip in coarse sugar for a sweet, decorative rim.

6. 6

   Serve immediately. Stir gently at the table before drinking to lift settled syrup from the bottom.