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Pink Champagne - Two Ways! | CaliGirl Cooking
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Pink Champagne Cocktail – Two Ways!

Two fun versions of Pink Champagne Cocktails using Strawberry-Rhubarb-Rosewater and Pink Lemonade Syrups!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Drinks
Cuisine: American
Servings: 10 people
Calories: 137kcal

Ingredients

Strawberry-Rhubarb-Rosewater Syrup (adapted from Smitten Kitchen)

  • ½ pound strawberries hulled and sliced in half
  • ½ pound rhubarb cut into one-inch pieces
  • ½ cup sugar
  • 1 tablespoon rosewater
  • Juice of ½ a lemon

Pink Lemonade Simple Syrup

  • 1 cup sugar
  • 1 cup water
  • 2/3 cup pink lemon juice or regular lemon juice
  • 1 tablespoon Morello cherry syrup or cherry or pomegranate juice*

Other:

  • Sparkling wine

Instructions

To make the Strawberry-Rhubarb-Rosewater Syrup:

  • Combine all ingredients in a small saucepan over medium high heat. Allow to cook for 10-15 minutes, or until fruit is cooked and mushy and juices have released. Allow to cool slightly and then strain through a sieve. Allow to cool completely and then keep in a glass container in the refrigerator until ready to serve.

To make the Pink Lemonade Simple Syrup:

  • Combine all ingredients in a small saucepan over medium high heat. Bring to a boil. Once boiling, turn heat down to a simmer and cook until sugar is dissolved, about 5-10 minutes. Turn off heat and stir in Morello cherry syrup. Allow to cool completely and then keep in a glass container in the refrigerator until ready to serve.

To make either Pink Champagne Cocktail:

  • Pour two ounces of either syrup into a champagne flute. Slowly top off with sparkling wine. It’s very important that you add this slowly. If you add it too quickly, the glass will easily overflow and you know we can’t have you losing any of this cocktail to the kitchen floor.

Nutrition

Calories: 137kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 128mg | Fiber: 1g | Sugar: 32g | Vitamin A: 23IU | Vitamin C: 24mg | Calcium: 23mg | Iron: 1mg