Homemade rhubarb syrup adds a tangy note to this sprightly cocktail with herbal notes. Slideshow: More Summer Drink Recipes
In a medium saucepan, bring the rhubarb, sugar, orange peel and 1 cup of water to a boil. Simmer over moderately low heat, stirring occasionally, until the rhubarb breaks down, about 15 minutes. Let steep for 30 minutes. Strain through a fine-mesh sieve set over a medium bowl, pressing on the solids; discard the solids. Refrigerate the syrup until cold.
In a chilled glass, combine 3/4 ounce of the rhubarb syrup, the lemon juice, Bénédictine and orange bitters. Top with the sparkling wine and serve immediately. Use the remaining rhubarb syrup to make more cocktails.
The rhubarb syrup can be refrigerated for up to 1 week.
A mixture of dry white wine and club soda can replace the sparkling wine.
Don't like syrup with my drinks so I will be skipping this one!