Rhubarb and Honey Pisco Sour

When rhubarb is in season, a tart and refreshing Rhubarb and Honey Pisco sour is the perfect cocktail to celebrate with. 

Rhubarb Honey Pisco Sour

Have you ever had a pisco sour? It’s one of my favorite cocktails of all time.

Rhubarb Honey Pisco Sour

So much so, in fact, that I requested a guava pisco sour as the ‘hers’ drink selection at the cocktail reception of our wedding. Husband landed on a whiskey, lemon and apricot something or other. Unfortunately it was a no-go for my request because the essence of a pisco sour is the egg white, which imparts its signature layer of froth at the top, and am individually hand-shaken cocktail would have proven challenging to execute for a large crowd. I get it. I certainly wouldn’t have wanted a long line of thirsty patrons and stressed, cranky bartenders at my wedding. They  appeased me instead with an equally delicious guava daquiri, which could be batch prepared and was basically the same drink minus the egg white.

Rhubarb Honey Pisco Sour

Now with summer approaching I found myself with a longing to create a seasonal pisco sour, so I landed on this Rhubarb and Honey Pisco Sour.

Pisco is a type of clear brandy that originated in South America, and the invention of the pisco sour is typically attributed to Peru- or Chile, depending on who you ask- but since my dad grew up in Peru, if you’re asking me, I say the former.

Rhubarb Honey Pisco Sour

A pisco sour is typically made with pisco, egg white, lime juice and simple syrup. These ingredients are vigorously shaken with ice and strained into a cocktail glass to reveal a refreshing libation with a top layer of frothy foam, all thanks to the addition of that delightful egg white.

Rhubarb Honey Pisco Sour

The simple syrup is where you can really get creative with this traditional cocktail, so I chose to use some of the season’s remaining rhubarb to flavor it. And honey stands in place of sugar, which is typically used to make simple syrup. Both flavors are immediately discernible, and the lovely blush hue of this drink reminds me of exactly what I had envisioned for my rejected wedding cocktail idea. Not that I’m bitter or anything.

Speaking of bitter: a dash or two of cocktail bitters is the last fragrant addition to a proper pisco sour. Don’t leave that out.

Rhubarb Honey Pisco Sour

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Rhubarb Honey Pisco Sour
5 from 2 votes

When rhubarb is in season, a tart and refreshing Rhubarb and Honey Pisco sour is the perfect cocktail to celebrate with. 

Course Drinks
Keyword cocktail, pisco sour, rhubarb
Prep Time 10 minutes
Total Time 10 minutes
Servings 1



  • 2 stalks rhubarb chopped
  • 1/4 cup honey
  • 1/4 cup water


  • 3 ounces pisco
  • 1 ounce rhubarb honey simple syrup
  • 1 ounce lime juice
  • 1 egg white
  • 2-3 dashes bitters
  • 1 piece honeycomb for garnish (optional)
  • 1 strip rhubarb thinly sliced, for garnish (optional)


  1. In a small saucepan, combine rhubarb, honey and water and bring to a simmer over medium heat. Cook for about 5-6 minutes or until rhubarb is soft. Remove from heat and cool completely. Strain out rhubarb pieces and discard.
  2. Mix the pisco, lime juice, simple syrup, and egg white in a cocktail shaker.
  3. Add ice to fill and shake vigorously. Alternatively, you can use a blender if you don't have a shaker.


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  1. Ben Myhre

    This is a beautiful looking cocktail and you are right… gotta use the rhubarb while we can! In fact, the season is winding down where I live and maybe just a few more weeks of decent stuff.


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