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Rhubarb Bourbon Sour

A refreshing spring cocktail made from fresh rhubarb syrup and bourbon, with a hint of vanilla.

Ingredients

Scale
  • 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

  1. 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.
  2. 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.