Rhubarb Whiskey Sour Recipe

Name: Rhubarb Whiskey Sour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Rhubarb Syrup; 5-6 cups rhubarb, cut into 1/2 inch pieces; 2 cups sugar; 2 cups water; 2 tablespoons apple cider vinegar; 1 pinch cinnamon; 1 pinch cardamom; Rhubarb Whiskey Sour; 1.5 ounces rye whiskey; 1.5 ounces lemon juice; 1 ounce rhubarb syrup; 1 white from a small egg (or 1/2 from a large); 1 Maraschino cherry for garnish, optional

Servings: persons

Rhubarb Syrup
5-6 cups rhubarb, cut into 1/2 inch pieces
2 cups sugar
2 cups water
2 tablespoons apple cider vinegar
1 pinch cinnamon
1 pinch cardamom
Rhubarb Whiskey Sour
1.5 ounces rye whiskey
1.5 ounces lemon juice
1 ounce rhubarb syrup
1 white from a small egg (or 1/2 from a large)
1 Maraschino cherry for garnish, optional

1
Add the rhubarb, sugar, and water to a medium-size pot over medium to high heat, stirring occasionally. Once it reaches a boil, reduce the heat to a simmer, and add the vinegar, cinnamon and cardamom. Stir, then let the mixture simmer for at least 30 minutes, or up to an hour. The longer it simmers the more syrupy it will become.
2
Strain into a bottle or mason jar and let it cool to room temperature, then seal and refrigerate. This will keep in the fridge for weeks. But you'll probably use it all before that.
3
Add the whiskey, lemon juice, rhubarb syrup, and egg white to a cocktail shaker with a handful of ice. Shake well and strain into a chilled coupe glass. Garnish with a maraschino cherry (or don't, because they're gross, but so pretty!) and enjoy.

489

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Rhubarb Syrup, 5-6 cups rhubarb, cut into 1/2 inch pieces, 2 cups sugar, 2 cups water, and more.

Yes, Rhubarb Whiskey Sour falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rhubarb Whiskey Sour

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