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Rhubarb Gin Sour Cocktail

A simple rhubarb cocktail recipe made using gin, lemon juice and homemade rhubarb syrup. Add an egg white or some aquafaba when shaking this cocktail to get a frothy, creamy layer on top of your cocktail.
Course Drinks
Cuisine British
Keyword dairy free, egg free, gluten free, vegan
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 drinks


Homemade Rhubarb syrup:

  • 200 g (3-4 stalks) rhubarb
  • 250 g (1 cup + 2 tbsp) granulated sugar or caster sugar
  • 150 g (2/3 cup) water

For two cocktails:

  • 2 ounces (60ml) homemade rhubarb gin (or use a plain gin)
  • 1.5 ounce (45ml) homemade rhubarb syrup
  • 1 ounce (30ml) lemon juice
  • 1.5 ounce (45ml) aquafaba or ONE egg white
  • ice cubes


For the rhubarb syrup:

  • Chop the rhubarb into roughly 3cm lengths and place into a small pot with the sugar and water. Bring to a simmer over a medium-low heat, stirring occasionally. Cook until the rhubarb starts to fall apart.
  • Remove from the heat. You can either strain off the resulting syrup to use in your drinks OR blitz the rhubarb (I use a hand blender) and then strain to get more flavour out of it. Allow the syrup to cool before using.

For two cocktails:

  • Combine the gin, syrup, lemon juice and aquafaba/egg white in a cocktail shaker. Place the lid on and shake well to froth.
  • Open the lid, fill with ice cubes, place the lid back on and shake for another 15-30 seconds to froth.
  • Strain the drink into 2 glasses and serve.


 Check out my simple recipe for homemade rhubarb gin here. It's amazingly rhubarb-y and super easy to make.