Plein de Vie is a French term for someone full of energy and vitality. It can also mean a place or thing that fills you with joy. On the rare occasion that they're one and the same, consider yourself lucky indeed.
- 2 oz dry vermouth (we used Atxa Dry)
- ½ oz rhubarb syrup (recipe below)
- 1 oz sparkling wine
- Lemon peel
- In a shaker filled with ice, combine the dry vermouth and the rhubarb syrup. Stir until well-chilled, about 15 seconds.
- Strain into a coupe glass and top with the sparkling wine. Garnish with the lemon peel.
For the Rhubarb Syrup:
Combine 4 cups chopped rhubarb, 1 cup sugar, and 1 cup water in a saucepan and bring to a boil. Lower the heat to a simmer and cook gently, stirring occasionally, until the fruit is soft and the liquid has thickened slightly, about 20 minutes. Set a fine sieve over a large bowl. Pour the rhubarb through the strainer until most of the liquid is in the bowl. Store in the refrigerator for 1-2 weeks.