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Rhubarb Sour | Taste and Tipple

Rhubarb Sour

Course Drinks
Cuisine Canadian
Keyword Rhubarb, Rhubarb Sour
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 1 drink

Ingredients

  • 1½ oz base spirit (mezcal, gin, whiskey, tequila, white rum, vodka, or sparkling wine)
  • 1 oz rhubarb syrup
  • 1 oz lemon juice
  • 1 strip rhubarb ribbon, for garnish
  • 1 egg white or 1 oz aquafaba (chickpea brine)

Rhubarb Syrup

  • 2-3 stalks fresh rhubarb, chopped
  • 1 cup sugar
  • 1 cup water
  • 1 strip lemon peel

Instructions

  1. Add base spirit, rhubarb syrup, lemon juice, and egg white to a cocktail shaker. Dry shake for 15-20 seconds.

  2. Add ice to the shaker and shake again. Strain into a coupe glass. Garnish with rhubarb ribbon (created by running a vegetable peeler down the length of a stalk of rhubarb).

Rhubarb Syrup

  1. In saucepan over medium-high heat, bring rhubarb, sugar, 1 cup water and lemon peel to boil, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb breaks down and mixture thickens slightly, about 5-8 minutes.

  2. Strain into bowl, pressing solids gently to extract liquid; discard solids. Cover and refrigerate until chilled.Make-ahead: Refrigerate in airtight container for up to 5 days.

Recipe Notes

Rhubarb syrup recipe adapted from Canadian Living, June 11, 2008.