If you are a rhubarb fan then our Rhubarb Bellini Cocktail will be your drink. Its creation, using our very popular Rhubarb Liqueur, marked the launch of our new Demijohn Cocktail Bar in a muddy field at Scone Palace in Pertshire, Scotland in early July 2012, (well we needed something to raise morale in the rain!). We have since realised you can also make this brilliant cocktail with our non-alcoholic Rhubarb & Ginger Cordial.
- 1 measure of Rhubarb Liqueur 23% or Rhubarb & Ginger Cordial
- 3 measures of Prosecco (or Champagne or other Sparkling White Wine)
- Rhubarb Purée
This is a long drink that should be ideally served in Champagne Flutes or another similar tall glass. Stew fresh rhubarb stems for about 5 minutes and sweeten generously with sugar. Liquidize the stewed rhubarb with a blender into a smooth paste. Chill for an hour prior to adding 2 teaspoons full of the fruit purée to the glass. Add a measure of Rhubarb Liqueur or Rhubarb & Ginger Cordial and top up with chilled Prosecco or Sparkling White Wine.
Anything else I should know?
The original Bellini is a long cocktail drink that originated in Venice in the 1930's. It is a mixture of sparkling wine (traditionally Prosecco) and peach purée often served at celebrations. It is one of Italy's most popular cocktails. Our Rhubarb Bellini's proved to be so popular our customers soon forgot the rain and the mud at Scone Palace and really got in the swing of things!
If Rhubarb Liqueur is not available this cocktail can be spiced up with our Rhubarb and Ginger Cordial in place of our Rhubarb Liqueur as suggested. The addition of the ginger gives this a pep that makes up for the absence of the alcohol!