Rhubarb Bourbon Sour
A refreshing spring cocktail made from fresh rhubarb syrup and bourbon, with a hint of vanilla.
- Yield: 4-6 1x
Scale
Ingredients
- 1 1/2 c. chopped fresh rhubarb
- 1 c. sugar
- 3/4 c. freshly squeezed lemon juice
- 1/2 c. water
- 1/2 tsp vanilla extract
- Bourbon
- few drops bitters
Instructions
- Combine the rhubarb, sugar, lemon juice, and water in a medium saucepan. Bring to a simmer over low heat and simmer gently until the rhubarb is completely soft and the mixture is syrupy, about 8-10 minutes. Keep an eye on it to make sure it doesn’t boil over. Strain the liquid into a bowl or glass jar. Stir the vanilla extract into the rhubarb syrup. Keep the stewed rhubarb for another use.
- For each cocktail, add ice, 1 part rhubarb syrup, 1 part Bourbon, and a few drops of bitters to a cocktail shaker. Shake vigorously for 20-30 seconds, until foamy, then strain into a chilled glass. Garnish with extra rhubarb stalks if desired, and serve immediately.