Aisling Larkin Rhubarb and Ginger Gin Sour

Enjoy this delicious and frothy rhubarb and ginger gin sour with egg white. It’s a perfect springtime cocktail that uses gorgeous, seasonal rhubarb! 

Aisling Larkin Rhubarb and Ginger Gin Sour

Rhubarb and Ginger Gin Sour

Print Pin

Ingredients

  • 60 ml rhubarb and ginger gin
  • 22.5 ml fresh lemon juice
  • 15 ml rhubarb syrup see instructions below
  • 1 egg white
  • Ice
  • Rhubarb slice and fresh rosemary sprig for garnish

Rhubarb Syrup:

  • 240 g chopped rhubarb
  • 240 ml water
  • 200 g granulated sugar

Instructions

  • To make the rhubarb syrup, add the chopped rhubarb, water, and sugar to a saucepan and bring to a boil. Reduce the heat and simmer for about 15 minutes, until the rhubarb is soft and the sugar has dissolved.
  • Strain the mixture through a fine-mesh strainer, pressing on the solids to extract as much liquid as possible. Discard the solids and let the syrup cool completely.
  • In a cocktail shaker without ice, combine the rhubarb and ginger gin, fresh lemon juice, rhubarb syrup, and egg white.
  • Shake vigorously for about 15 seconds.
  • Add ice to the shaker and shake again for another 15 seconds.
  • Strain the mixture into a glass filled with ice.
  • Garnish with a slice of rhubarb and a sprig of fresh rosemary.
  • Enjoy your delicious and frothy rhubarb and ginger gin sour with egg white!