How to Make A Rhubarb Sour

Prep time: 3 minutes

Serves: 1

Ingredients

• 2 oz bourbon or Aperol
• 1 oz rhubarb simple syrup (see notes)
• ¾ oz fresh lemon juice
• ½ oz egg white (or aquafaba for vegan option)
• 2 dashes Angostura bitters
• Ice
• Dehydrated rhubarb slice or lemon peel (garnish)

Instructions

1. Combine bourbon, rhubarb syrup, lemon juice, and egg white in a shaker. Dry shake (no ice) vigorously for 15 seconds to emulsify the egg white.
2. Add ice and shake again for another 15 seconds.
3. Strain into a chilled coupe glass.
4. Dot the foam with 2 dashes of bitters and drag a toothpick through to create a decorative pattern.

Notes

Rhubarb syrup: Simmer 1 cup diced rhubarb + 1 cup sugar + 1 cup water for 15 minutes. Strain and cool. Keeps refrigerated for 2 weeks. 

Foam: The dry shake first is essential for a thick, lasting foam. Don’t skip it. 

Seasonal note: Rhubarb peaks March–May, use fresh stalks for the brightest pink color.