Rhubarb Pisco Sour
If you've never had a pisco sour before, you are seriously missing out. These cocktails have climbed the rankings and become my #1 favorite. They are light and fresh, flavorful and tangy, and pack a punch.
Traditionally, pisco sours are made with five ingredients: pisco, simple syrup, lime juice, egg white, and Amargo bitters. Don't get me wrong, I love a good traditional pisco, but there's something so fun about adding a seasonal flare. So, the rhubarb pisco sour was born!
The highlight of this pisco sour is no doubt the homemade rhubarb simple syrup. The tart flavor of rhubarb and the bright lemon juice complement each other perfectly in this cocktail and make this pisco sour truly unique.
These are a little too good...so drink wisely!
Rhubarb Pisco Sour
Ingredients
(makes two cocktails)
5 oz Peruvian Pisco (you'll find it in the brandy section), chilled
2 oz lemon juice, chilled
2 oz fresh rhubarb simple syrup, chilled
1 egg white
Amargo or Angostura bitters
Mint, edible flowers, or rosemary for garnish.
Instructions
Measure out your ingredients into a cocktail shaker. Add ice, and shake vigorously.
Strain into a coupe glass, and spoon egg white foam on top.
Top with bitters and your garnish of choice!
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