- 180 mL (6 oz) vodka
- 60 mL (2 oz) almond-nut liqueur
- 250 mL (1 cup) rhubarb cubes
- 80 mL (1/3 cup) sugar
- 1 bottle sparkling wine(or carbonated water), chilled
Place the rhubarb and sugar in a 500 ml (2 cups) Mason jar and crush using a muddler.
Add vodka and almond liqueur and allow to macerate overnight in the refrigerator.
Strain using a sieve, pressing to get as much juice as possible.
Divide among six julep or highball glasses.
Top up with sparkling wine.
Garnish with mint stems.