Strawberry and rhubarb has to be one of the all-time best flavour combinations – and it doesn’t just belong in a pie. Meet our strawberry rhubarb sour. It’s so good it might just be the only spring and summer cocktail you need. Made with gin, rhubarb liqueur, lemon juice, egg white and a special ingredient that adds depth to the overall flavour: cardamom simple syrup.
This is a great afternoon cocktail that’s casual enough for a backyard gathering yet fancy enough for Mother’s Day or other special occasions. We topped ours with flowers, but a sliced strawberry or lemon twist also works well.
For the Cocktail:
- 1 1/2 oz gin
- 1 oz lemon juice
- 1 oz cardamom syrup (recipe below)
- 1/2 oz rhubarb liquor
- 2 large strawberries (fine strained)
- 1 oz egg white
Cardamon Simple Syrup:
- 30 cardamom pods,
- 1/4 cup water
- 1/8 sugar
Start by making the cardamom syrup. Add the ingredients to a small pot and bring to a boil over medium-high heat. Once boiled, simmer on low for ten minutes. Remove the cardamom pods and set aside to cool.
To make the cocktail, add the strawberries to the bottom of the cocktail shaker. Use a muddler or long wooden spoon to apply a firm pressing and twisting motion to the strawberries to release the juices. Then, add the egg white gin, lemon juice, cardamom syrup and rhubarb liqueur and shake vigorously for ten to fifteen seconds. Add the ice and shake again for another ten to fifteen seconds. Strain into a coupe glass, garnish with flowers (if desired) and serve.
