Monday, May 14, 2012


I wanted something sweet and sparkling to go with the appetizer course of our Fig & Honey Mothers' Day feast. So, I whipped up some rhubarb syrup and paired it with a bottle of bubbly that some friends gave me for my birthday. And - ecco la! - a rhubarb-based champagne cocktail...

 2 T rhubarb syrup in the bottom of a glass - we were going rustic down at the ranch and only had wine glasses, no champagne flutes - topped off with some champagne or sparkling wine.

Cin cin!

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