Cocktail of the Month: Strawberry Rhubarb Fizz

On a buying trip to London in 2023, we stopped for a meal at Dishoom, a Bombay-inspired restaurant with a devoted following. Of the many incredible dishes and cocktails we tried that evening, one stood out among the rest. Their Kohinoor Fizz was a refreshing counterbalance to our rich and spicy meal, and we left with a determination to recreate the drink once we got home.
 
Strawberry rhubarb fizz cocktail in hi-ball glass next to bar supplies on dark background

Dishoom's version uses gooseberry syrup, which is hard to find stateside. So we put our mixology hats on back at the BGS office and tried a few variations until we found one that achieved the slightly tart flavor and delicate foamy fizz of the original. We hope you enjoy it as much as we do!

 

Strawberry Rhubarb Fizz

1 tbsp strawberry rhubarb jam
0.75 oz. lime juice
1.5 oz. gin
0.5 oz. Campari
3-5 drops of Wonderfoam Cocktail Foam
4 oz. prosecco (or champagne, or cava)
 
Add the first five ingredients to a cocktail shaker with ice. Shake vigorously. (This one benefits from a little extra shaking to really mix up the jam and to get a nice foaminess from the Wonderfoam.) Strain into a highball glass with ice. Top off with approximately 4 oz of prosecco and give everything a quick stir with a bar spoon.

Recipe adapted from Dishoom 

 

Explore our Strawberry Rhubarb Fizz collection to find all the necessities for this delicious, refreshing concoction.