Bottoms-up: Rhubarb Pisco Sour

Bottoms-up!Bottoms-up! Rhubarb Pisco Sour

By Amber Bouthot

If you’re looking for a taste of spring (and who isn’t after the winter we’ve had), look no further than this Whiskey Sour inspired cocktail: The Rhubarb Pisco Sour. The fresh, bright taste of the rhubarb, combined with the small slap of sour from the lemon juice and a hint of sweetness from the Pisco round out the perfect flavor palette to help you Celebrate Spring!

Ingredients:

Rhubarb Pisco Sour: • 3 oz Pisco • 2 oz Rhubarb Simple Syrup see below • 1 oz. lemon juice • 1 egg white

Rhubarb Simple Syrup: • 2 cups chopped rhubarb • 1 cup sugar • 1 cup water

Preparation:

Rhubarb Pisco Sour:

1. Place all ingredients in a cocktail shaker with lots of ice and shake vigorously for 30-60 seconds, or until egg white is frothy. Pour into a glass and enjoy!

Rhubarb Simple Syrup:

1. Place rhubarb, sugar, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10-15 minutes. Set aside and allow to cool. Strain liquid through a fine mesh sieve, pressing down on solids. Save liquid for cocktail and set solids aside.

Place rhubarb simple syrup in a mason jar or another airtight container and chill prior to use. Will keep in the fridge for about a week. a