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Cocktail Friday: Rhubarb Blush Sour and Rhubarb syrup
5 from 2 votes

Cocktail Friday: Rhubarb Blush Sour and Rhubarb syrup

Make your own rhubarb syrup to use in the rhubarb blush sour cocktail.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 1 cup
Course: Cocktails
Cuisine: European

Ingredients

Rhubarb syrup
  • 450 g rhubarb chopped, fresh, 1 pound
  • 100 g sugar 1/2 cup
  • 125 ml water 1/2 cup
Rhubarb Sour *serves 2*
  • 60 ml gin 1/4 cup
  • 2 tbsp rhubarb syrup
  • 2 tbsp lemon juice or more to taste, fresh
  • 2 tbsp St Germain Elderflower Syrup
  • 1 tbsp egg white
  • rose petal optional, edible, for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Make the cocktail. Put all the ingredients into a cocktail shaker. Add plenty of ice and shake hard for 30 seconds.
  4. 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.