Cocktails · Gin Journey

Rhubarb Sour

As I mentioned in a previous cocktail post, last gin day Teacher Buddy #1 and I actually tried our hand at making some different cocktails, rather than falling into our usual routine of faves.  I’m so pleased we did, because this is now most definitely a new favourite of mine!  Taken from probably my most used cocktail book Gin: Shake, Muddle, Stir by Dan Jones.  This syrup adds the perfect balance of tart and sweet to the cocktail, with a cut of citrus added by the lemon juice.  This is a definite must have for one of these glorious summer evening which we are having!


Rhubarb Sour

rhubarb sour best
Rhubarb Sour

You’re going to need:

  • 60 ml Gin
  • 30 ml Triple Sec
  • 30 ml Lemon juice
  • 120 ml Rhubarb syrup *
  • 1 egg white
  • orange peel and star anise to garnish


One of the easiest cocktails to make ever.  Fill your cocktail shaker with ice, pop in all the ingredients and give it a really good, hearty shake!  (We need to get that egg white frothy chaps.)  Then pour into a coupe glass and garnish, voila! I promise you won’t be disappointed.


My rhubarb stalks weren’t overly pink when making the syrup, hence the fact that the sour isn’t as pink as I wanted but it tasted great.

Happy cocktail times guys, let me know how you get on with this one.

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*Homemade rhubarb syrup is really easy.  I didn’t follow a recipe, I just bunged stuff together based on the syrups I’ve made in the past.  I boiled the rhubarb in water for about 20 minutes until it was mushy and the water had turned vaguely pink from the stalks.  I then strained the liquid and got rid of the rhubarb pulp.  Added sugar to the liquid, and simmered until it dissolved and the liquid slightly thickened.


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