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Rhubarb Pisco Sour
Celebrate Spring with a refreshing and delicious Rhubarb Pisco Sour!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 cocktail (with spare simple syrup)
Ingredients
Rhubarb Pisco Sour:
- 3 oz Pisco
- 2 oz Rhubarb Simple Syrup see below
- 1 oz. lemon juice
- 1 egg white
Rhubarb Simple Syrup:
- 2 cups chopped rhubarb the deeper red the rhubarb, the deep colour the syrup will be
- 1 cup sugar
- 1 cup water
Instructions
Rhubarb Pisco Sour:
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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!
Rhubarb Simple Syrup*:
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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.
Recipe Notes
* Simple syrup will make enough for approximately 4-6 cocktails.