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.
Servings 2 drinks
Ingredients
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
Instructions
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.
Notes
Check out my simple recipe for homemade rhubarb gin here. It's amazingly rhubarb-y and super easy to make.