Recipe: Reds’ Spirited Rhubarb Spritz

Our humble backyard is a hub of innovation – from inventions of bungee to Shotover Jet and a whole new culinary category of ‘Fergburgers’. With a little Queenstown ingenuity, we think we’ve cracked the ultimate new combo to surpass the age-old pairing of oysters and Champagne (how passé!) Every Friday and Saturday at Reds Bar, we’re pairing $2 oysters with a new menu of spirited spritzes.

Marine, our mixologist extraordinaire, shares a recipe for her refreshing, world-famous-in-Queenstown Rhubarb Spritz.

“This spritz is a firm favourite from the new summer menu. It’s not too sweet and has a nice herbaceous note from the thyme, which pairs so well with rhubarb bitters.” – Marine Blanchard

Ingredients

45ml Lillet

3 Dashes of rhubarb bitters

Thyme

60ml prosecco

Top of soda

Thyme to garnish

Method

Add a generous amount of ice into a wine glass. Combine all ingredients and stir. Garnish with a sprig of thyme and enjoy.

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Enjoy $2 oysters and a menu of inspired spritzes, every Friday and Saturday at Reds bar from 2pm-6pm BOOK NOW