The word “spritz” just sounds refreshing, don’t you think?

Served up in a wine glass from Crate & Barrel

If you’ve made this poached rhubarb and some syrup remains, it’s cocktail time. Infused with tarragon, vanilla, and the intoxicating essence of rhubarb, that syrup is liquid gold, and it pairs perfectly with floral St. Germain.

Makes 1 cocktail


[ingredients title=”Ingredients”]



[directions title=”Directions”]

  1. Fill a wine glass with ice. Pour in the St. Germain and syrup and stir. Top with the sparkling wine and soda water.
  2. Garnish with flowers and serve.



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