When rhubarb is in season, treat yourself to a refreshing Rhubarb cocktail- this easy Rhubarb Honey Pisco sour recipe is my summery twist on the classic Peruvian cocktail! 

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

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 daiquiri, which could be batch prepared and was basically the same drink minus the egg white.

What is pisco sour? 

Pisco Sour is a cocktail that originated in the city of Lima, Peru. 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. 

As the name suggests, Pisco, a clear grape brandy, is the main ingredient in this refreshing cocktail. 

The Peruvian Pisco Sour requires the use of Peruvian Pisco as the base liquor and the addition of lime juice, simple syrup, ice, egg white, and Angostura bitters.

This Rhubarb and Honey Pisco Sour recipe is my summery spin on the classic Peruvian cocktail! 

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.

How to make this Rhubarb Honey Pisco Sour recipe: 

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.

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 rhubarb cocktail 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.

Tips for making this cocktail recipe: 

• Do not allow the honey rhubarb simple syrup to boil for too long or the syrup will be too thick once it cools.
• Even though this pisco sour recipe works with pasteurized egg whites from a carton, I recommend you pick fresh raw eggs.
• Float rinds, flower petals or fruit skins on the top of your foam to form a design.

Variations on this rhubarb cocktail recipe:

• Feel free to use agave or maple syrup for the simple syrup instead of honey.
• Add a couple of slices of fresh ginger to your simple syrup along with the rhubarb for a Rhubarb Ginger Pisco Sour. 
• Serving these for a romantic date night? Drip a couple of drops of colored liqueur or bitters on the egg white foam and run a toothpick through it to create a “heart shape” pattern.

How to store homemade simple syrup: 

Generally, the entire water is ‘bound up’ with the dissolved sugar so microorganisms can’t use it to grow.

However, the lighter the simple syrup, the more available water it will have. In my experience, homemade simple syrup is usually kept refrigerated.

Except maybe for very small portions that will be used within a day or two

You can make a big batch of simple syrup and store it in the fridge for weeks. To prolong the shelf life of your homemade rhubarb simple syrup, add a little vodka.

Usually between a tablespoon and an ounce is plenty, depending on how large the batch of syrup is.

Is it safe to drink cocktails with raw egg?

Adding egg whites to shaken drinks is a tradition that dates back more than a century. The egg white gives your cocktail a rich, creamy texture and a beautiful foamy cap.

Unpasteurized egg whites are basically odorless and tasteless, so their contribution is almost entirely textural.

 I can already see a few of you are not that enthused about the idea of raw egg whites in a cocktail.

You gotta trust me on this one, just pick fresh raw eggs and enjoy this delicious cocktail the way it is supposed to be enjoyed.

This is really what gives this frothy texture that is so unique to this alcoholic beverage. It also allows the bitters to stay on top and not sink to the bottom of your glass.

Please make sure the eggs are clean and fresh.  If you don’t know how long they’ve been sitting around in your fridge, they should probably go in a scramble and not a cocktail!

On a side note, cocktails with raw eggs should always include both citrus and alcohol, which both act as sterilizers.

Thanks for reading Le Petit Eats! To keep up with my kitchen creations, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this Rhubarb and Honey Pisco Sour recipe, please share it using the hashtag #LePetitEats!

5 from 3 votes

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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. 

Course Drinks

Cuisine Peruvian

Keyword cocktails with egg whites, pisco sour, rhubarb cocktails

Prep Time 10 minutes

Cook Time 6 minutes

Total Time 10 minutes

Servings 1 serving

Author Denisse

Ingredients

FOR THE RHUBARB HONEY SIMPLE SYRUP:

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

FOR THE PISCO SOUR:

• 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)

Instructions

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.

Recipe Notes

Do not allow the honey rhubarb simple syrup to boil for too long or the syrup will be too thick once it cools.Even though this pisco sour recipe works with pasteurized egg whites from a carton, I recommend you pick fresh raw eggs.Float rinds, flower petals or fruit skins on the top of your foam to form a design.

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