- 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)
Place all of the ingredients into a cocktail shaker and dry shake (no ice) for 15-20 seconds.
Add fresh ice to the shaker and shake again for another 15-20 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!
- You can substitute 1-2 tbsp 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.
Serving: 1cocktail | Calories: 223kcal | Carbohydrates: 16.4g | Protein: 3.7g | Fat: 0.1g | Sodium: 35mg | Potassium: 83mg | Fiber: 0.1g | Sugar: 17.1g | Calcium: 4mg
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.