This perfect pink tipple has the balance of sweet and sour nailed!

Some may say it’s not the right season for rhubarb and they would be right to a certain extent. However, you can buy this tart fruit all year round and we urge that you do, if only to make this tasty little number!

Rhubarb Sour


Put the sugar and water in a saucepan and stir over low heat until sugar dissolves.
Add the rhubarb and bring to a simmer until it softens. Leave to cool.
Strain over a bowl, pressing down on the rhubarb to extract the juice. Transfer the syrup to a jar or use immediately.
Add all the ingredients for the sour into a cocktail shaker. Shake hard for 30 seconds to froth up the egg white.
Add ice and shake again.
Strain into a coupe glass, garnish with a small piece of rhubarb or a lemon twist.


50ml Six Bells London gin
30ml rhubarb syrup
25ml lemon juice
1 tbsp egg white
small piece of rhubarb
or a lemon twist to garnish

Rhubarb Syrup:

200g rhubarb, chopped
150ml water
150g sugar