In Season: Rhubarb Spritz

Heidi Kuhn of Mixers & Elixirs created this Rhubarb Spritz in celebration of the last glorious days of sunshine. The perfect late summer cocktail, it features her Rhubarb Hibiscus Shrub and can be made with either prosecco or sparkling water and with or without the Aperol, depending on your preference.

Find Heidi and her selection of shrubs – including her just-bottled Nectarine and Ginger – this Saturday (Sept 14) at West End Market and Sunday (Sept 15) at Kitsilano Market.

Rhubarb Spritz

by: Heidi Kuhn of Mixers & Elixers


4 oz prosecco or sparking water
3/4 oz Rhubarb Hibiscus Shrub

3/4 oz Aperol

  • Fill a collins glass 1/2 with ice cubes.
  • Add shrub and aperol, mix, top with prosecco and gently stir.
  • Add a slice of fresh lemon to garnish.

Banner photo: Danika Sea for Mixers & Elixirs