Really, what could go wrong?!? I love Whisky Sours and adore rhubarb so a rhubarb whisky sour was a logical leap forward!
Have a sneak preview (at bottom of this issue) at a soon-to-be-published recipe that hasn’t made it onto our site yet – Rhubarb Simple Syrup and a Whisky Sour to boot!
If you’re not into cocktails the non-alcoholic syrup can be added to soda or frozen as a popscicle!
- 1 pound rhubarb, chopped into ½ inch chunks
- 1 cup brown sugar
- Zest of 1 lemon, diced small
- Mix all ingredient in a bowl. Cover and place in fridge for 2 hours, stirring occaisionally. The result will be liquidy.
- Simmer over medium-high heat for 5 minutes (start timing after the boil starts)
- Cool and strain the rhubarb into a clean jar, pressing solids to remove all solids.
- Store in fridge until cool. Should keep for weeks.
- Note: to preserve in a waterbath, the strained syrup can be placed (hot) in clean mason jars with ½ inch headspace and processed in a waterbath for 15 minutes.
Rhubarb Whisky Sour Recipe
It’s a little sour, a little bitter (inspired by my love of IPAs) and a lot whisky. If you like your drinks less boozy or sweeter you can easily add more simple syrup than I do!
Rhubarb Whisky Sour – Ingredients
2 ounces (4 tablespoons) Whisky.
1 ounce fresh lemon juice
1/2 ounce rhubarb simple syrup
Rhubarb Whisky Sour – Instructions
Yield: 1 drink
- Combine all ingredients in a mason jar (or a cocktail shaker filled with ice if you have one) and shake thoroughly (7-10 seconds)
- Pour into a frosted glass with lots of ice.
- Garnish with lemon zest!