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4-Ingredient Rhubarb Spritz Cocktail

5 from 3 votes

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Nothing beats sipping a spritz on a weekend afternoon. This variation on the classic cocktail is made with homemade rhubarb syrup and your favorite prosecco. It’s refreshing and easy to make with just 4 ingredients. 

Two spriz cocktails on a white patio table.

The Best Spritz Cocktail You’ll Ever Sip

It’s a gorgeous summer weekend and you have a few hours to yourself. What do you do? If your answer is “sip on a spritz,” then this recipe is for you!

When I had my first spritz in Italy, I knew instantly that nothing else could ever compare. This classic cocktail is simple, but it’s just so darn refreshing—and there’s just something about sitting outside and sipping on crisp citrus and bubbles that makes me feel like all of my cares are melting away.

Luckily, they’re easy to make at home so you don’t need to hop on a plane to recreate that experience! Pretend vacations are almost as good as real ones. 

Traditionally, spritzes are made with Aperol or Campari, but I also love playing around with seasonal ingredients like rhubarb. The bitter notes in my rhubarb syrup recipe make it a great stand-in for those classic liqueurs while giving this drink a modern twist. 

Why you’ll love this rhubarb spritz::

  • Made with just 4 ingredients
  • Not too strong, so it’s perfect for day drinking on a patio or by the pool
  • Perfectly bubbly thanks to prosecco and sparkling water

Ingredients needed to make a rhubarb spritz, including homemade rhubarb syrup, prosecco, and sparkling water.

What is a spritz? 

A spritz is an Italian aperitif made with wine, bitter liqueur, and sparkling water. It’s usually flavored with Aperol or Campari, but many variations exist.

They’re typically enjoyed before a meal to help stimulate your appetite (not that mine ever needs any help!) but they also go great with light bites of salty appetizers or even with pizza. 

What you’ll need to make this rhubarb spritz recipe:

For this spin, I use my homemade rhubarb syrup in place of liqueur. It adds similar bitter notes to the drink and gives it a gorgeous color, but has the added benefit of making these cocktails slightly less alcoholic than the originals. 

In addition, you’ll need: 

Prosecco or sparkling wine: Chill a bottle of your favorite bubbly! I like to choose a crisp prosecco to help balance the sweet and bitter flavors of the syrup. 

Sparkling Water: Again, choose your favorite. Club soda is traditional and has slightly larger bubbles for a fun vibe, but I always have perrier on hand so I usually grab that. 

Orange Slices: Some recipes say that these are optional, but in my opinion, they add a hint of sweet citrus flavor that’s non-negotiable.

Handy tip: Frozen Orange Slices!

Thinly slice several oranges and freeze them flat on a baking sheet. Once frozen solid, add them to a freezer bag and store them in the freezer until you’re ready to use them. You’ll always have juicy orange slices to add to all of your favorite drinks!

More Easy Spring and Summer Cocktails

Slightly overhead view of rhubarb spritz cocktails.
Two spriz cocktails on a white patio table.

Rhubarb Spritz Cocktail

So if you're looking for a refreshing way to kick off your weekend, look no further: these rhubarb spritz cocktails are made with homemade rhubarb syrup and your favorite prosecco.
5 from 3 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine Italian
Servings 2
Calories 194 kcal


  • 4 ounces rhubarb syrup
  • 6 ounces Prosecco or sparkling wine
  • 2 ounces sparkling water or club soda
  • orange slices
  • ice


  • Fill two large glasses with ice.
  • Divide the syrup between the glasses. Top with prosecco and stir gently to combine.
  • Top with sparkling water and garnish with orange slices.
  • Enjoy immediatley and, as always, drink responsibly.


Serving: 1servingCalories: 194kcalCarbohydrates: 42gProtein: 1gSodium: 45mgPotassium: 111mgSugar: 42gCalcium: 16mgIron: 2mg
Love this recipe?Mention @TheBusyFoodieLauren or tag #busyfoodie!
By on June 6th, 2022

Hi, I'm Lauren!

I love to cook -- but even more importantly, I really like to eat! I have a demanding day job that keeps me busy, so time is precious. I'm a culinary school graduate and five-time cookbook author who's all about finding ways to make delicious, restaurant-quality meals at home on a tight schedule. Read more...

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