Rhubarb Whiskey Sour


  1. 1½ ounces rye whiskey
  2. ¾ ounce rhubarb syrup
  3. 1½ ounces lemon juice
  4. 1 egg white from a small egg (or ½ from a large)
  5. Maraschino cherry for garnish
Print Drink Recipe

How to Make It

Add the whiskey, rhubarb syrup, lemon juice, 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 and enjoy.

Why We Like It

It’s peak rhubarb season. That may not sound too exciting if you’re not into baking pies or canning jams, but rhubarb is a fantastic cocktail flavor—especially when mixed with whiskey and lemon for this Rhubarb Whiskey Sour. Rhubarb has a tart flavor, which makes it perfect for a cocktail syrup. Luckily, rhubarb syrup is easy to make: Just start a simple syrup mixture on the stove (1 cup sugar, 1 cup water) and add about 4 cups of chopped rhubarb. Bring it to a boil, then let it simmer for at least 20 minutes. Strain it and chill it in the fridge until you’re ready to mix up a batch of these seasonal drinks. If you’d rather keep things simple, Morris Kitchen makes a wonderful rhubarb syrup that I use in my cocktails year round. Whichever way you go, after you try this tart tipple, you may never be able to enjoy a traditional whiskey sour again.

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