Rhubarb Sparkling Sangria
The Rhubarb Sparkling Sangria is a Nova Scotian twist on the traditional sangria recipe. This original recipe from Halifax’s Morris East Restaurant features a sweet and sour rhubarb syrup along with Ironwork’s Distillery Vodka and Blomidon Estate Winery‘s traditional method Crémant sparkling wine.
This recipe serves as a great guide when coming up with your own variation on the traditional sangria. Try using different local wines, spirits and seasonal fruits to impress your guests on the next sunny summer afternoon.
|1/2 oz (15 ml)||Ironworks Vodka|
|1/2 oz (15 ml)||Aperol|
|2 oz (60 ml)||rhubarb syrup (recipe below)|
|1/2 oz (15 ml)||freshly squeezed lemon juice|
|1/3 oz (10 ml)||finely diced strawberries & citrus fruit|
|Blomidon Estate Winery Crémant sparkling wine|
- In a wine glass add vodka, Aperol,rhubarb syrup,lemon juice and ice.
- Stir with bar spoon then add strawberries.
- Top with Blomidon Crémant Sparkling Wine.
*Rhubarb Syrup: Combine 1 pound (450 g) chopped rhubarb with 1 litre (4 cups) water, and 2 cups (500 ml) sugar. Cook for 15 minutes over medium-heat, until rhubarb is completely soft and falling apart. Fine strain and refrigerate for up to 2 weeks.
Recipe Provided by: Lorne Caborn, Bartender, Morris East Restaurant