This orange cocktail doesn’t need any explanation! At least not for our Dutch followers. But for our non-Dutch followers: tomorrow it’s King’s Day in the Netherlands, which means orange everywhere. Orange clothes, orange decorations, orange food, orange drinks. Of course, we’ll participate as well with this seasonal orange rhubarb cocktail. It’s also delicious as a non-alcoholic mocktail. Just use sparkling water instead of prosecco. I love to add a drop of rose water, it makes this drink really special, a bit royal even. But if you are not a flower water person, you can leave it out. Happy King’s Day!
Serves 12, Action time 25 minutes + cooling
For the syrup:
1 lb/500 g bright pink rhubarb stalks + 1-2 extra stalks for the garnish
3.5 fl oz/ 100 ml orange juice + zest of 1 orange
5 oz/150 g sugar
100 ml water
rose water of orange flower water (optional)
prosecco or sparkling water
Extra: sieve, small clean bottle (optional)
1. First make the syrup. Cut the rhubarb into pieces. Combine rhubarb, orange juice, orange zest, sugar and water in a saucepan and bring to a boil. Reduce to a medium simmer and let cook for about 20 minutes, until rhubarb has fallen apart and the liquid has somewhat thickened.
2. Strain the rhubarb liquid into a bowl and press out as much liquid as possible. Leave to cool. Add some drops of rose water or orange flower water if you like.
3. Pour into a small bottle, seal and refrigerate. The syrup should last for several weeks. Or use it immediately and pour a small amount of the syrup into tall glasses or champagne flutes and add prosecco or sparkling water. Decorate the glasses with long small strips of fresh rhubarb.