Great Chase

heston’s rhubarb fizz

With its deep pink tinge and seductively unusual combination of flavours, this is the perfect Champagne cocktail for Valentine’s Day. Heston

25ml Chase Rhubarb vodka 

30g Tate & Lyle Fruit Sugar (or fructose)

30g white caster sugar

500g rhubarb, chopped into very thin slices

20ml grenadine

½ vanilla pod, halved and seeds scraped out

Champagne top


1. Place the fruit sugar, caster sugar, rhubarb, grenadine, liqueur and the seeds of the vanilla pod into a bowl and cover with clingfilm. Put the bowl over a pan of simmering water, allow to stand for 1 hour. Remove the bowl, strain through a fine sieve and place both the reserved rhubarb syrup and the compote in separate bowls in an iced water bath.

2. Place 1½ tbsp of rhubarb compote with some of the reserved syrup into 2 chilled Champagne flutes, and fill to the top with chilled Champagne.