This perfect pink rhubarb gin cocktail has the balance of sweet and sour nailed!

The gin sour is a classic cocktail format involving a spirit, some lemon or lime juice, something sweet and sometimes also an egg white. This version is a little sweet, a little tart and a lot delicious! It’s one of our favourite ways to use spring’s pinkest produce. Don’t be afraid of using egg whites in your cocktail – they’ll give the drink a creamy texture and a lovely foam!

You’ll find this recipe in our new book, Gin O’Clock: A Year of Ginspiration, which is packed full of dozens of gorgeous gin cocktails you can try at home with the simplest of ingredients. We hope you love this beautiful spring gin cocktail recipe as much we do!

Rhubarb Gin Sour

50ml gin
25ml lemon juice
20ml rhubarb syrup*
1 egg white (optional)
Lemon twist, to garnish

Add your gin, lemon juice, rhubarb syrup and egg white into a cocktail shaker and shake once, hard, without ice to emulsify the egg. Add ice, shake again and strain into a cocktail coupe. Garnish and serve.

*To make rhubarb syrup: finely chop three stalks of rhubarb and tip into a saucepan. Cover with 200ml of water and simmer until the rhubarb is mushy and the water is pink. Strain out the rhubarb pieces and add 200g of sugar. Simmer, stirring gently, until you have a syrup. Cool before using.

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