Rhubarb Sour Cocktail

Although the ‘real’ rhubarb season is from April until June, you can buy good-quality rhubarb all year round, so you can enjoy this tasty little number whatever the month!


50ml gin (we used Six Bells London)
30ml rhubarb syrup*
25ml lemon juice
1 tbsp egg white
small piece of rhubarb 
or a lemon twist to garnish

Rhubarb Syrup:

200g rhubarb, chopped
150ml water
150g sugar

Check out these wonderful cocktail glasses


Put the sugar and water in a saucepan and stir over low heat until sugar dissolves. Add the rhubarb and bring to a simmer until it softens. Leave to cool. 

Strain over a bowl, pressing down on the rhubarb to extract the juice. 

Transfer the syrup to a jar or use immediately. 

Add all the ingredients for the sour into a cocktail shaker. Shake hard for 30 seconds to froth up the egg white. Add ice and shake again. 

Strain into a coupe glass, garnish with a small piece of rhubarb or a lemon twist. 

Source: craftginclub.co.uk

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