Rhubarb Peach Sour Recipe
Gordon's Gin, Dr. McGillicuddy's Peach Schnapps, rhubarb syrup
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Ingredients
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Cocktail
Rhubarb Syrup (makes ~1 cup)
Method
Rhubarb Syrup (prepare ahead)
- 1
Combine 2 cups chopped rhubarb, 1 cup sugar, and 1 cup water in a small saucepan.
- 2
Bring mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Simmer 8–10 minutes, until rhubarb is very soft and liquid is pink/red.
- 3
Remove from heat and stir in the optional 1/2 tsp lemon zest. Let cool 10 minutes.
- 4
Strain mixture through a fine mesh sieve into a heatproof container, pressing solids with the back of a spoon to extract syrup. Discard solids or reserve for another use.
- 5
Cool syrup to room temperature, then refrigerate. Syrup will keep 7–10 days chilled.
Cocktail Assembly
- 6
Dry shake (if using egg white)
Add 2 oz Gordon's Gin, 1 oz Peach Schnapps, 3/4 oz fresh lemon juice, 3/4 oz rhubarb syrup, and 1/2 egg white to a cocktail shaker (no ice). Seal and shake vigorously 15–20 seconds to emulsify and create foam.
- 7
Add a generous handful of ice (about 1 cup) to the shaker. Shake again hard for 10–15 seconds until well chilled and the exterior of the shaker is frosty.
- 8
Double strain into a chilled coupe or rocks glass (if you used egg white, double strain through a fine mesh to remove small solids). If not using egg white, simply shake with ice and strain over fresh ice in a rocks glass.
- 9
Garnish with a thin rhubarb ribbon (use a vegetable peeler on a rhubarb stalk) or a peach slice on the rim. Serve immediately.