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RECIPE:
RHUBARB AND CUSTARD SOUR COCKTAIL

With Spring comes some of our favourite ingredients, including the rhubarb, which we grow in our kitchen garden. This recipe is for one of our most popular cocktails, so we thought we would share it with you. Enjoy!

Ingredients (serves 2)

100ml Vanilla vodka

70ml Rhubarb syrup     

50ml Lemon juice

50ml Aperol

2 Egg whites

 

Rhubarb Syrup:

500g Fresh rhubarb, sliced

400g Caster sugar

(This will make enough for several rounds!)

 

Garnish:

10 Dashes angostura bitters

Recipe

Method:

To make the rhubarb syrup, add the rhubarb and sugar into a glass jar (kilner jar or similar) and leave to macerate for a couple of days, until the liquid has been drawn out. Strain and keep chilled until ready to use.

 

To Serve:

Add ice to your cocktail coupe and leave the glass to chill. Dry shake all of the cocktail ingredients together. Once the egg white has emulsified, add ice to the shaker, then shake again. Remove the ice from the cocktail coupe and strain your cocktail into the coupe.

Garnish with 5 drops of Angostura bitters circling around the border of the glass – drag a cocktail stick through the centre of the Angostura dot, to make heart shapes. Relax and enjoy your efforts!

If you would like to print this recipe out, you can link on the pdf link here.

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