Rhubarb Gin Sour Cocktail Recipe – Learn like a Pro

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Rhubarb Gin Sour Cocktail Recipe – Learn like a Pro: In the beginning, we prepare a rhubarb “syrup,” which is more accurately described as a puree. When heated with the water and sugar, the rhubarb becomes quite tender, which means that the preparation process does not take very long.

You have the option of either straining the resultant rhubarb syrup and eliminating the solids in order to use it in your beverages, or you can blitz the softened rhubarb into the syrup and use the puree instead.


This will result in a more robust flavor. If you choose to make your drink using puree, you will end up with a drink that has a little thicker consistency and a more flavorful end result. Use the syrup if you want a more refined and less thick consistency. This recipe will result in a greater quantity of the syrup or puree than you will actually use.

Rhubarb Gin Sour Cocktail Recipe – Learn like a Pro

  • This basic recipe for a rhubarb cocktail that can be made at home calls for three components: gin, lemon juice, and rhubarb syrup. These three components are utilized to make the drink.
  • The name of the cocktail comes from the fact that these three components are used in conjunction with one another.
  • On top of your drink, you can create a foamy and creamy layer by adding an egg white or some aquafaba while you are preparing your cocktail.
  • This will allow you to achieve the desired effect. This can be accomplished in two different ways. Utilizing this layer will produce the impact that is desired to be experienced.


Homemade Rhubarb syrup:
  • 200 g (3-4 stalks) rhubarb
  • 250 g (1 cup + 2 tbsp) granulated sugar or caster sugar
  • 150 g (2/3 cup) water
For two cocktails:
  • 2 ounces (60ml) homemade rhubarb gin (or use a plain gin)
  • 1.5 ounce (45ml) homemade rhubarb syrup
  • 1 ounce (30ml) lemon juice
  • 1.5 ounce (45ml) aquafaba or ONE egg white
  • ice cubes


Rhubarb syrup can be made by:

  1. After chopping the rhubarb into lengths of around three centimeters, place it in a small pot together with the sugar and water. Simmer over medium-low heat, stirring periodically, until the liquid reaches a simmer. Continue to cook the rhubarb until it begins to break apart.
  2. Remove from the heat source. You can either strain the resulting syrup to use in your cocktails, or you can blitz the rhubarb (I use a hand mixer) and then strain it to extract more flavor from it. Both of these options are available to you. Wait until the syrup has cooled down before using it.

For a total of two shots:

  1. The gin, syrup, lemon juice, and aquafaba or egg white should be combined in a cocktail shaker until everything is completely blended. The mixture should be shaken until it is completely smooth. The container should be shaken vigorously after the lid has been placed on it in order to produce froth.
  2. Following the removal of the lid from the container, the ice cubes should be added. Finally, the top should be replaced and the container should be shaken for an additional fifteen to thirty seconds. The production of froth is going to be the consequence of this.
  3. Following the process of straining the beverage, it is recommended that it be poured into two glasses.


Q1. What can you mix with Rhubarb Gin?


Pour fifty centiliters of Penrhos Rhubarb into a highball glass that is already filled with ice, and then allow it to run over the ice. A squeeze of fresh orange (or a splash of orange juice) should be added, and ginger beer or ale should be used to garnish the drink. When garnishing with mint, it is important to make sure that you slap your mint in order to break up the flavor.

Q2. What is Rhubarb Gin made from?


Instead of making crumble, you should try making a great handmade rhubarb gin liqueur from scratch. Gin, sugar, and rhubarb are the only ingredients you will need, along with any other flavorings of your choosing (and a little bit of patience). Delightful when consumed on its own, with a mixer, or with Prosecco by itself.

Q3. What does rhubarb gin taste like?


The final product is a gin that is lively and social, with a touch of heat, an abundance of fruit, notes that are crisp and piney, and a finish that is full. Aromas of rhubarb and juniper that are bright and are accompanied by a delicate sweetness. In addition to a sharp tang, a pop of citrus, and a hint of spice, juniper is balanced.

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