This rhubarb sour, a fresh take on the classic sour cocktail, calls for a delightful rhubarb syrup (which can be used for something like 101 different drinks), lemon juice, gin, and a twist.
Why a rhubarb sour, you may ask? Because a shot of gin makes everything sour in life go down a little more easily.–Renee Schettler Rossi
What Else You Can Do With Rhubarb Syrup
In the spring, the author makes countless batches of this rhubarb syrup, and, according to her, “many cocktails are born out of it.” We concur. In our cocktail tinkerings, we found that vodka works just as nicely as gin in the sour recipe that follows. The syrup can also be mixed with rum and mint to make a spring mojito. On the non-boozy side of things, add a splash of soda water to the syrup for a rhubarb soda, and if you’re so inclined, dribble in some cream for an Italian rhubarb soda or, even better, plop in a scoop of vanilla ice cream for a rhubarb float. Or pour some prosecco into a flute containing the syrup. We could go on. But we’d rather hear about the brilliant manner in which you’re imbibing this sweet-tart elixir. Let us know in a comment below.
- Quick Glance
- 15 M
- 30 M
- Makes 2
- For the rhubarb syrup
- 1 pound fresh or frozen rhubarb, chopped
- 1 cup granulated sugar
- 2 cups water
- Additional flavorings, such as a cinnamon stick, star anise, vanilla bean, citrus zest, cardamom pods, juniper berries, or freshly grated nutmeg
- For the rhubarb sour
- 3 ounces gin
- 3 ounces rhubarb syrup
- 1 1/2 ounces freshly squeezed lemon juice
- Ice, for shaking
- Lemon slice or twist (optional garnish)
- Make the rhubarb syrup
- 1. Place the rhubarb, sugar, water, and your choice of flavorings into a medium saucepan and bring to a boil. Reduce the heat slightly so the mixture continues to boil gently for 15 to 25 minutes, or until it’s reduced by nearly half. The rhubarb will break down and the liquid will get syrupy. Remove the pan from the heat and let it cool to room temperature.
- 2. When the syrup has cooled, strain it through a fine-mesh sieve, reserving both the syrup and the stringy rhubarb solids. Transfer the syrup to a storage container with a lid and stash it in the fridge for up to 2 weeks. As for the strained rhubarb, it might look stringy and spent, but it’s bursting with a sweet tart flavor that goes spectacularly atop yogurt, muesli, toast, and ice cream.
- Make the rhubarb sour
- 3. Combine the gin, rhubarb syrup, and lemon juice in a cocktail shaker filled with ice and shake vigorously. Strain into 2 small coupe glasses. Garnish with lemon, if desired.