Rhuby Rad Cocktail

It’s hard to go wrong with Kim Crawford sauvignon blanc, a flavourful blend from New Zealand’s wine country—and the Rhuby Rad cocktail is no exception. It has everything you need for an afternoon on the patio.

  • By Kim Crawford
  • June 5, 2017
Image Author: Kim Crawford


    1½ oz Kim Crawford Sauvignon Blanc

    ½ oz lemon juice

    ½ oz rhubarb syrup*

    ½ oz Lillet Blanc Aperitif

    Rhubarb Ribbon for Garnish

    *Rhubarb Syrup

    ¾ cup thinly chopped rhubarb

    ½ cup sugar

    ½ cup water

    Pinch of orange zest


    For one batch (8 servings) rhubarb syrup:

    1. Add the sugar, water, rhubarb and orange zest to a medium saucepan.  Cook over medium-low heat, stirring occasionally, until syrup thickens slightly and rhubarb starts to soften and break down (approx. 15 minutes).

    2. Strain through a fine mesh strainer. Use the back of a spoon to push on the rhubarb to extract any remaining liquid from the pulp. Let cool and store in the refrigerator until ready to use.

    For the cocktail:

    1. Add lemon juice, rhubarb syrup, Lillet Blanc and Kim Crawford Sauvignon Blanc to a shaker filled with ice. Shake and strain over new ice into a coupe glass. Garnish with a rhubarb ribbon. (Note: a vegetable peeler works well for making long rhubarb ribbons.)

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