Cocktail Friday: Rhubarb Blush Sour and Rhubarb syrup
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5.0
3 reviews
Excellent
Cocktail Friday: Rhubarb Blush Sour and Rhubarb syrup
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Make your own rhubarb syrup to use in the rhubarb blush sour cocktail.
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Ingredients
Rhubarb syrup
- 450 g (1 pound) fresh rhubarb chopped
- 100 g (½ cup) sugar
- 125 ml (½ cup) water
Rhubarb Sour *serves 2*
- 60 ml (¼ cup) gin
- 2 tbsp rhubarb syrup
- 2 tbsp fresh lemon juice or more to taste
- 2 tbsp St Germain Elderflower Syrup
- 1 tbsp egg white
- edible rose petal to garnish optional
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Instructions
- Make the rhubarb syrup: put all the ingredients into a medium pot and bring to the boil. Reduce the heat to a simmer and cook for 20 minutes or until the fruit is very soft. Turn the heat off and cool in the pot.
- Strain through a fine sieve into a measuring jug. Leave the fruit to drain for a few hours and then use a funnel to transfer to a bottle or other suitable container. Keep in the fridge for up to four weeks.
- Make the cocktail. Put all the ingredients into a cocktail shaker. Add plenty of ice and shake hard for 30 seconds.
- Strain into two rocks glasses filled with crushed ice. Garnish with a rose petal.
Notes
- To make this into a Rhubarb Gin Fizz pour into a tall glasses filled with ice and top with soda water. Divide between two champagne flutes and top up with chilled Prosecco to make Rhubarb French 75.
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Overall Rating
5.0
3 reviews
Excellent
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