Midwest meets Italy in this summery Rhubarb Aperol Spritz! It’s a light, sparkling, and refreshing cocktail recipe, with a sweet-tart fresh rhubarb syrup that plays beautifully with the bitterness of Aperol.

This Rhubarb Aperol Spritz has very quickly become my latest rhubarb cocktail obsession! When I had some Rhubarb Syrup left over, after serving Rhubarb Mojitos at our daughter’s graduation celebration on Memorial Day weekend, inspiration struck. I added a splash to my next Aperol Spritz (now one of my all-time favorite cocktails, after visiting Italy last year)…and it was true love, Minnesota-style!
Why I Can’t Get Enough of This Effervescent Rhubarb Cocktail
The classic Aperol Spritz is bubbly with Prosecco and club soda, which I love. So you’ll definitely still find those same fun bubbles popping in this rhubarb variation!
- An instant party starter. Rhubarb ALWAYS gets people talkin’. It’s a beloved Midwest thing. Many years ago I served Rhubarb Margaritas (a riff on my Classic Margarita), and it quickly became my signature “farmgirl margarita” for all spring and summer gatherings. I keep expanding my rhubarb cocktail list – not only because I love these drinks, but our guests do as well!
- Lovely balanced flavor. If you don’t like the bitter quality of Aperol, I think you’ll quite enjoy my (sweeter) Rhubarb Aperol Spritz recipe. The rhubarb syrup lends sweetness and some pucker to the traditional Aperol Spritz, offering balance and complexity. (Fun fact: rhubarb is one of the ingredients in Aperol, so it’s easy to see why it pairs so nicely with the rhubarb syrup!)
- Not just for rhubarb season. Because this cocktail is made with rhubarb syrup, you can enjoy it well beyond the short window when rhubarb is in season. Especially if you stash some of the syrup in the freezer like I do!
What You’ll Need
Keep a batch of my rhubarb syrup stocked in your fridge or freezer, and you’re well on your way to making this summery spritz! Scroll down to the printable recipe card to find the exact ingredient quantities and recipe instructions.
- Prosecco – Pop this in the fridge so it’s well-chilled and ready for cocktail making.
- Aperol – Aperol is an Italian aperitif with a bittersweet flavor and beautiful bright orange-red color.
- Rhubarb syrup – I make my own Ruby Rhubarb Syrup for cocktails. It’s easy – and a great way to use your rhubarb harvest!
- Club soda – This should also be chilled.
- Garnish – Add an orange slice and/or a rhubarb curl.
How to Make a Rhubarb Aperol Spritz
You don’t need to be an expert mixologist to make this rhubarb cocktail, I promise. Here’s what you’ll need to do.
- Prepare. Add ice to your glass.
- Pour. Add the Prosecco to the glass, followed by the Aperol and rhubarb syrup.
- Finish with more bubbles. Top with club soda – then very quickly stir, just to incorporate.
- Garnish. Add an orange slice and/or a fresh rhubarb curl, if desired.
Pairing Suggestions
Aperol is an aperitif, which means it’s traditionally served before food to whet your appetite. But this Rhubarb Aperol Spritz — one of the best Aperol Spritz variations — can definitely be enjoyed with food too.
My favorite way to serve it is with a cheese board and other elevated snacks like Bagna Cauda and bruschetta. If you want to serve it with your dinner, pair it with seafood dishes like Grilled Shrimp and Grilled Scallops or salads like Lemon Chicken Orzo Salad and Grilled Peach Salad.
Basically, you want to lean into the lightness of the spritz, rather than pairing it with heavy, creamy dishes.
Can I make this Ahead of Time?
Spritz recipes aren’t suitable for making in advance, as they’ll lose the fizzy awesomeness that makes them so refreshing and fun.
But! You can definitely make the rhubarb syrup up to a few days in advance of mixing up these cocktails. Just store it in the fridge.
More Summery Spritz Recipes to Try
Rhubarb Aperol Spritz
Ingredients
- 3 ounces dry Prosecco, chilled
- 2 ounces Aperol
- 1 ounce Rhubarb Syrup, chilled
- 1 ounce club soda, chilled
- 1 orange slice and/or rhubarb curl, for garnish
Instructions
- Add ice to a balloon-shaped glass (such as red wine glass), to ¾-full.
- Pour Prosecco over ice, followed by Aperol and rhubarb syrup. Then top with club soda. Give a quick little stir to incorporate.
- Garnish with an orange slice and/or a fresh rhubarb curl.
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