This Rhubarb Gin Sour Cocktail adds a flavor twist to the classic craft cocktail. Made with gin, lemon juice, egg white, and homemade rhubarb syrup, this cocktail is sure to become a new favorite.
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Why I Love This Recipe
I love this twist on the classic The Gin Sour cocktail because it's the perfect balance of sweet and sour with a creamy element from the egg white (which is optional). I added a spin to this classic by adding some fresh rhubarb syrup in place of the usual simple syrup or sugar. It creates a unique and delicious flavor combination that is perfect with gin.
What Gin to Use for This Recipe
The traditional Gin Sour Cocktail calls for a London dry gin. Because this drink has a fresh garden element from the rhubarb syrup, I would suggest using a botanical dry gin like Aviation Gin or Aria Gin.
There are so many different varieties of gin out there and you can certainly use whatever gin you prefer. Any gin will be delicious in this drink.
How to Make A Rhubarb Gin Sour Cocktail
- Place all of the ingredients into a cocktail shaker and dry shake (no ice).
- Add fresh ice to the shaker and shake again until everything is nice and cold.
- Strain through a fine-mesh strainer into your favorite cocktail glass.
- Garnish with a fresh sprig of mint or a rhubarb ribbon (see recipe card for notes).
Egg White Alternative for Cocktails
An alternative to adding egg white to cocktails is to substitute aquafaba. Aquafaba is the “bean liquid” usually from garbanzo beans/chickpeas. It’s gluten-free and dairy-free and an excellent alternative for people with an egg allergy, who don’t consume eggs or do not want to use raw egg white. Simply substitute 1-2 tablespoon of aquafaba for 1 egg white.
You don’t have to add egg white to this cocktail. I personally like the foam it creates and it makes this cocktail so pretty. Not everyone is comfortable adding egg white to their drink, and that’s ok! See my notes in the recipe card on the USDA comments on egg whites in the recipe.
Tools Needed to Make This Cocktail
When making a cocktail with egg white or aquafaba, you will need a fine-mesh strainer to achieve that beautiful foam on top. And, any cocktail that is shaken will require a cocktail shaker.
It's also very important to properly measure your ingredients when making a cocktail. If you eyeball it, you will not be happy with your results. Try this set for all of your measuring needs.
Other Cocktail Recipes to Check Out
If you get a chance to make this Rhubarb Gin Sour, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Rhubarb Gin Sour
Ingredients
- 2 ounces gin (I suggest a botanical dry gin)
- 1 ounces rhubarb syrup
- 1 ounces freshly squeezed lemon juice
- 1 large egg white
- a fresh mint sprig or rhubarb ribbon (optional garnish)
Instructions
- Place all of the ingredients into a cocktail shaker and dry shake (no ice) for 8-10 seconds.
- Add fresh ice to the shaker and shake again for another 10 seconds until everything is nice and cold.
- Strain through a fine-mesh strainer into your favorite cocktail glass. Garnish with a spring of fresh mint or a rhubarb ribbon and enjoy!
Notes
- You can substitute 1-2 tablespoon of aquafaba for eggwhite in this cocktail.
- If you prefer a sweeter drink, add more syrup. And if you prefer your cocktails less sweet, add a little more lemon juice.
- *The US Department of Agriculture (USDA) considers it safe to use raw eggs if they are pasteurized. Bottom Line: Raw eggs may contain a type of pathogenic bacteria called Salmonella, which can cause food poisoning. However, the risk of an egg being contaminated is quite low. Please proceed at your own risk and decide if you are ok with this. I have never had an issue.
- To make a rhubarb ribbon, use a vegetable peeler and peel off a thin strip of rhubarb bark.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Natalie says
Interesting recipe. Sounds easy and delicious. I will save this and give it a try. Thanks!