This Rhubarb Pisco Sour is a well-balanced mix of tart and sweetness. A great way to usher in Spring with a seasonal cocktail.
Spring has arrived!!! To celebrate, I’m collaborating with a few other food bloggers, cocktail style. This weekend this Rhubarb Pisco Sour is happening.
A Rhubarb Pisco Sour is how I would expect Spring to taste, if Spring had a flavour that is. Fresh and bright from the rhubarb, a tiny slap of sour from the lemon juice (that’s the rain of course), and a hint of sweetness from the Pisco (a gentle reminder of what sweet warm sunshine we can anticipate in the near future).
I have fully fallen in love with rhubarb. It’s one of my favourite “adulting” flavours. I strongly disliked rhubarb as child, quite possibly because I never had it baked or cooked properly, but I am trying to make up for lost time.
I recently planted my third rhubarb starter plant in our yard. The third because I’ve somehow managed to kill the 2 previous attempts at growing a rhubarb plant. I know, I have no idea how it happened, but if there’s something easy to grow in the garden chances are I might end up killing it.
My inspiration behind this recipe was actually a Whiskey Sour. I truly love bourbon when it’s mixed with other delicious ingredients (like lemon simple syrup) and I wanted a play on those simple ingredients, but somehow make it a bit more accessible to everyone.
What kind of alcohol is Pisco?
Pisco is a Chilean or Peruvian spirit made from distilled fermented grapes. Basically a high-proof brandy if I could liberally sum it up.
In the “sour” form, it is mixed with a simple syrup, perhaps rhubarb one might suggest, tart lemon juice, and topped with shaken egg white.
Pisco is readily available at most liquor stores. If my local, very tiny suburban liquor store has it, yours just might too.
Raw egg whites aren’t your thing? No worries, there is a stellar VEGAN product made right here in Vancouver, BC called Ms Betters Bitters (say that 3 times fast).
I enjoyed a cocktail at a fundraising event with Ms Betters Bitters on it and was the exact frothy goodness you want in a shaken egg white without any salmonella risks. Pasteurized egg whites from the carton are another good resource with less risk.
Be sure to check out all the cocktails in this “Connecting over Cocktails” collaboration, if this Pisco Sour isn’t your thing, I’m sure you’ll find a recipe below that is. Links can be found below the recipe. Cheers!
- 3 oz Pisco
- 2 oz Rhubarb Simple Syrup see below
- 1 oz. lemon juice
- 1 egg white
- 2 cups chopped rhubarb the deeper red the rhubarb, the deep colour the syrup will be
- 1 cup sugar
- 1 cup water
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Place all ingredients in a cocktail shaker with lots of ice and shake vigorously for 30-60 seconds, or until egg white is frothy. Pour into a glass and enjoy!
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Place rhubarb, sugar, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10-15 minutes. Set aside and allow to cool. Strain liquid through a fine mesh sieve, pressing down on solids. Save liquid for cocktail and set solids aside (really good on vanilla ice cream or yogurt!!!). Place rhubarb simple syrup in a mason jar or another airtight container and chill prior to use. Will keep in the fridge for about a week.
* Simple syrup will make enough for approximately 4-6 cocktails.
Check all the cocktails my fellow bloggers are sipping on:
- Coastal Orange Blossom Gin Cocktail by Justine Celina
- Cucumber Basil Gin Fizz by The Girl on Bloor
- Hopped White Lady by The Hesitant Chef
- Lavender Orange Bees Knees by Mud on her Boots
- Rose Julep by Unassagio of Food, Wine, & Marriage
- Saffron Cava Cocktail by Diversivore
- Spiked Hibiscus Iced Tea by Killing Thyme
Enjoy! xo
Slab Breakfast Pie
Well I didn’t have a sick baby, this (fur) Momma also needs a cocktail!! Thankfully it’s Friday and we have all these fab floral cocktails to choose from 🙂 Loving the aesthetics of this drink – the glass, the color – it is so beautiful! I just want to throw a garden party, put on some white gloves to be fancy and drink several of these sours. Happy FriYAY!
That garden party sounds fun! Let’s be those people who wear fancy hats too please? I made this into a pitcher drink too s let’s just grab a punch bowl and call it a day 🙂
Thank you! Pisco Sours are the tastiest aren’t they?
Oddly, I loved rhubarb as a kid! I’d have it with a little cup of sugar and just dip it and eat it. Reeeaaaal healthy. Ha.
This looks and sounds delish! I’ve never had a pisco sour. That needs to change.
Pisco Sours are literally my new obsession. If I see it on the menu (and sometimes even when I don’t) I order it. And what’s tiny bit of sugar with fruit? 😉
This is brutal! You guys are all posting such lovely spring cocktails and I have given up drinking for lent!! Love this flavour combination Samantha! Pinning for later…
That is a very good and yet very bad thing to give up for Lent! Hope you get a chance to enjoy it post-Easter.
Speaking as a former rhubarb hater: I love this! I’m going to find Pisco at my liquor store stat and whip these up (well, as soon as those rhubarb plants actually crown…it’ll happen eventually, right?!?) Just lovely, Samantha, and so, so, SO fancy. I love fancy.
Fancy. Every time I hear that word the song comes to mind. Please tell me any tips on growing rhubarb!! Much needed!
I too love rhubarb – and I’ve never really understood the nay-sayers. It’s so interesting and unique (and yes, sour – which I love), and it partners so beautifully with other flavours! I love what you’ve done with this recipe. Simple and clean, yet creative and outside-of-the-box. Fantastic work, and so glad to have you as part of our little cocktail crew!
Simple, clean and uber yummy! We actually finished our bottle of Pisco this weekend. Time to source another one 🙂 Thanks for having me as part of the collaboration! So fun.
Ooh this is the best of Peru and Canadian Spring!
Woohoo! It’s great when tasty things come together 🙂
I know we share a love for pink drinks — but this fresh twist on the Pisco Sour is totally inspired, Samantha! I LOVE rhubarb and it have access to as much as I’d like in a couple of months (it grows like crazy in my grandma’s garden!). I’m absolutely going to give this a try. Do you have a Pisco recommendation? I haven’t had it since a friend brought some back from Peru many years ago, so I’d love to rediscover it! Cheers and thanks for coming on board to collaborate with us this spring! It’s a pleasure to have you. 🙂
Pink drinks are so well suited to this time of year as well! 🙂 I’m envious of your rhubarb access! I’m trying to grow my own, with little success unfortunately. I have zero Pisco recommendations. There was 2 brands available at my liquor store and I bought the one that had a nicer label! Lol. Thanks so much for having as part of the collaboration! I’m already looking forward to the next one.
Funny, I hated rhubarb as a kid as well!!! I feel like I only ever really had it in pie and I just remember it being sour for some reason. As an adult now and as someone who has also used rhubarb in cocktails, I am in love with the flavour!!! I’m going to have to try your spin on the whiskey sour. This cocktail is right up my alley!
It’s crazy how our tastes buds change as we age. And I agree, the flavour is a favourite currently too. Let me know how it goes if you get around to trying it!
Wow! This drink looks absolutely delicious and very tasty! A perfect drink for any occasion! Love the color making this so enticing and very appealing!
The prettiest hue isn’t it?
This cocktail looks so easy to make and look so delicious!
My sister will definitely love this. Thanks for the recipe!
It is both of those things! Hope your sister loves it.