Rhubarb Sour
This elegant, fruity cocktail showcases a fresh homemade rhubarb syrup. Any leftover syrup keeps in the fridge for up to a week and is delicious mixed with sparkling water for a light, refreshing drink.
Prep Time
20
minutes
Total Time
20
minutes
Servings
1
cocktail (with leftover syrup)
Ingredients
-
50
ml
good quality gin -
25
ml
rhubarb syrup
see below -
25
ml
fresh lemon juice -
25
ml
aquafaba
or 1 egg white - to decorate: fresh stalk of rhubarb
Rhubarb Syrup
-
4
large stalks
forced rhubarb
chopped into 1 inch pieces -
185
g
sugar -
1
strip
lemon peel
Instructions
-
To make the rhubarb syrup, place the chopped rhubarb, sugar, lemon peel and 175ml water in a saucepan. Bring to the boil, then lower the heat and simmer gently for 6–8 minutes, or until the rhubarb starts to break down. Remove from the heat and let cool completely before straining through a sieve. Chill the syrup in the fridge until ready to use.
-
To prepare the cocktail, add the gin, rhubarb syrup, lemon juice and aquafaba to a cocktail shaker with a handful of ice. Seal the shaker and shake vigorously until very frothy and the shaker feels ice cold. Strain into a coupe glass and garnish with a small curl or strip of fresh rhubarb.
Recipe Notes
Don’t discard the cooked rhubarb left after straining — it makes a lovely topping for porridge or yogurt.
Love a fruity cocktail? Then you need to try my Blood Orange Cocktail next.